fruit buttermilk muffins

Deb Crane

By
@songchef

I have found the ultimate muffin recipe. This is the only recipe you will need for fail-proof beautiful muffins. In my searching the science behind what makes a good muffin, I found Marcy Goldman's recipe. She titles it Lawsuit buttermilk muffins. Apparently she baked in an upscale hotel that kept her recipe for these muffins, hence the name and her sharing this gem! I changed it up a little bit and have hit gold with this recipe. Use any fruit you would like. I pictured strawberry and blueberry here. Only limited to your imagination for choice of flavors!


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Rating:

Comments:

Serves:

7-24 depending on size

Method:

Bake

Ingredients

DRY INGREDIENTS:

2 1/2 c
all purpose flour
1/4 tsp
salt
2 1/2 tsp
baking powder
1/2 tsp
baking soda

WET INGREDIENTS:

1/2 c
vegetable oil
1 1/3 c
packed brown sugar
1 1/2 Tbsp
lemon zest finely grated
1
egg
1/2 tsp
cinnamon
1 c
butter milk
2 tsp
pure vanilla extract
1 3/4 c
chopped fruit of choice

FOR TOPPING:

sugar in the raw (large crystal sugar) about 1 teaspoon for each muffin

Directions Step-By-Step

1
Preheat oven to 400 degrees.
Line muffin tins with paper liners. If using regular muffin tins, about 24. If using jumbo muffin tins, about 7.
* Hint: the pretty papers are cute, but I found with muffins, regular old white paper liners work best. The pretty ones tend to stick to the muffins.
2
In a bowl, mix together the dry ingredients. Mix this very well by hand. At least 20 seconds, more is better. You want this to be mixed very well.
3
In another bowl, mix oil,brown sugar, cinnamon,lemon zest and egg. Mix well. Once this is combined, mix in the butter milk and vanilla.
4
Add the wet ingredients to the dry ingredients, folding ever so gentle and only until just combined. DO NOT OVER MIX! Small lumps are ok. Over mixing is the biggest downfall to muffins. When gently combined, fold in the fruit very carefully. The batter will be fairly stiff.
5
Spoon the batter into the muffin tins filling to the top of the papers.
6
Sprinkle generously with sugar in the raw all over the unbaked tops of each muffin.
7
For regular sized muffins:
Bake in preheated 400 degree oven for 15 minutes.
When time is up, reduce heat to 350 degrees and continue baking an additional 12 minutes.
* Note: if using jumbo muffin tins, bake at 400 degrees for 15 minutes, and then down to 350 degrees for an additional 20-25 minutes.

Check with toothpick inserted in middle of muffin. It should come out clean.
8
Let muffins cool in the pans for 10 minutes.
Remove them from pan and continue cooling on racks.
9
These muffins freeze well.
10
Any fruit can be used.
You can play around with the brown sugar. I made a batch with 1/2 brown sugar and 1/2 regular sugar with great results.
You can add a streusel topping before baking.

This is by far the best muffin recipe I have ever used.

About this Recipe

Course/Dish: Muffins, Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids