Servings: 12 muffins
Prep Time: 40 minutes
Source: The Silver Palate Good Times Cookbook
These are beautiful muffins for a lazy summer brunch or holiday buffet table with the pink tint of fresh raspberries and the yellow hue of lemons.
1 1⁄2 cups unbleached all-purpose flour
1⁄4 cup granulated sugar
1⁄4 cup packed dark brown sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
1 teaspoon ground cinnamon
1 egg, lightly beaten
1⁄2 cup unsalted butter, melted (1 stick)
1⁄2 cup milk
1 1⁄4 cups fresh raspberries
1 teaspoon grated lemon zest
FOR STREUSEL TOPPING
1⁄2 cup chopped pecans
1⁄2 cup packed dark brown sugar
1⁄4 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon zest
2 tablespoons unsalted butter, melted
FOR GLAZE (unnecessary)
1⁄2 cup confectioners’ sugar
1 tablespoon fresh lemon juice
Preheat oven to 350°F and line 12 muffin cups with paper liners.
To make the muffin batter, sift the flour, granulated sugar, brown sugar, baking powder, salt and cinnamon together into a medium-size mixing bowl and make a well in the center.
Place the egg, melted butter and milk in the well. Stir with a wooden spoon just until ingredients are combined. Quickly stir in the raspberries and lemon zest. Fill each muffin cup three-fourths full with the batter.
To make the streusel topping, combine the pecans, brown sugar, flour, cinnamon and lemon zest in a small bowl. Pour in the melted butter and stir to combine. Sprinkle this mixture evenly over the top of each muffin.
Bake until nicely browned and firm, 20 to 25 minutes.
To make the glaze, mix the sugar and lemon juice. Drizzle over the warm muffins with a spoon. Serve the muffins warm.
Servings: 8 to 12 large scones
Prep Time: 30 minutes
Source: New York Times (Adapted from “Bake It, Don’t Fake It,” by Heather Bertinetti)
The orange zest and currants in these tender scones are an homage to the chef Judy Rodgers of the Zuni Cafe in San Francisco, who made her storied scones until 1997. The dough and method here, though, are adapted from Heather Bertinetti, the pastry chef at the Four Seasons restaurant in New York. The genius of this particular scone recipe is in the geometry. Slicing a rolled-out slab of dough into squares or rectangles is infinitely simpler than cutting out rounds — and there’s less chance of toughening the dough by re-rolling it and adding more flour. You can use any kind of chopped dried fruit in place of the currants.
3 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
Freshly grated zest of 1 orange or tangerine
1/4 pound (1 stick) cold unsalted butter, cubed
1 large egg, lightly beaten
1 cup heavy cream
1 cup currants, or use raisins, dried cranberries or small chunks of other dried fruit
Egg wash (2 large eggs beaten with 1 tablespoon water)
2 tablespoons brown sugar, for sprinkling (optional)
1. Heat oven to 325 degrees. Line a sheet pan with parchment paper or baking mat, or use a nonstick pan.
2. Toss dry ingredients and zest together in a large bowl. Using your fingertips or a pastry cutter, rub butter and flour mixture together just until butter pieces are the size of peas and covered with flour. Make a well in the center of the bowl and pour in egg and cream. Mix ingredients together by hand until a shaggy dough is formed.
3. Turn out onto a floured surface and gently mix in currants, kneading dough and currants together just until incorporated.
4. Pat dough into a 3/4- to 1-inch-thick rectangle. Cut rectangle in half lengthwise, then cut across into 8 or 12 smaller rectangles. Place them on the baking sheet, spaced out.
5. Brush tops with egg wash and sprinkle with brown sugar (if using). Bake until light golden brown, about 22 minutes; rotate the pan front to back halfway through. Let scones cool slightly on the baking sheet. Serve warm or at room temperature. Eat within 24 hours.
Source: Compliments of It’s a Keeper
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1/2 cup milk
1/4 cup butter, melted and cooled
1 cup fresh blueberries
2 Tbsp sugar
1 tsp lemon zest
In a mixing bowl, stir together flour, baking powder, salt and sugar. In a small bowl beat eggs and milk until combined. Add butter to egg mixture. Stir wet ingredients into the dry ingredients until combined. Be careful you don’t over-mix the batter — it will be lumpy. Gently fold in berries. Spoon batter into prepared muffin tin. Fill each cup about 2/3 full.
Combine topping ingredients with a fork. Sprinkle muffins evenly with topping. Bake at 375 degrees for 20-25 minutes.
Prep Time: 45 min
Source: Gourmet | October 1991
This is the Rolls-Royce of bran muffin recipes.
* 1 stick (1/2 cup) unsalted butter, softened
* 1/4 cup firmly packed light brown sugar
* 1 large egg, beaten lightly
* 1 cup sour cream
* 1/4 cup dark molasses
* 1/2 cup raisins
* 1 cup all-purpose flour
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup miller’s bran (available at natural foods stores, specialty foods shops, and some supermarkets)
In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy.) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400°F. oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool.