Friday, December 14, 2012
Big Beautiful Muffins
* 3 cups (15 oz) AP flour
* 1 tbsp baking powder
* 1/2 tsp baking soda
* 1/2 tsp salt
* 10 tbsp unsalted butter, softened
* 1 cup (just about 8 oz) sugar
* 2 large eggs
* 1 1/2 cups plain whole milk yogurt
* 2 cups of frozen blueberries - thawed, rinsed and dried (or whatever additional mix-ins you want to add)
* raw sugar, for sprinkling on each muffin prior to baking
1. Preheat the oven to 425, and prepare a 12 cup muffin tin
2. Whisk the flour, baking powder, baking soda and salt together. Set aside.
3. Cream the butter and sugar for 3 minutes.
4. Add the eggs, one at a time. After all have been incorporated, beat the mixture on medium for 5 minutes.
5. Reduce the mixer to low, and begin to incorporate the flour and yogurt. Add 1/3 of the flour, followed by 1/3 of the yogurt. Continue adding each until you have mixed in all the flour and yogurt.
6. Scrape down the sides of the mixing bowl, and then fold in your blueberries.
7. Divide the batter into the muffin cups. Each cup will be very full.
8. If desired, top each muffin with a little sprinkling of raw sugar.
9. Bake at 425 for the first 5 minutes. Then lower the heat (without opening the door) to 375. Continue to cook the muffins for approximately 20 more minutes.
You can use fresh blueberries, but if you do, mix them with 1 tbsp flour before folding them into the batter. I used wild blueberries; they are small and worked very well! Although I made these fresh, the original recipe from America's Test Kitchen Make Ahead Cookbook indicates that these can be refrigerated overnight so you can pop them in the oven in the morning, or even frozen in muffin liners so that you can cook just the right amount when you need them! If you do freeze them, you do now need to thaw them, though you do need to increase the baking time. Cook for about 7 minutes at 425, and then an additional 30-33 minutes at 375. This recipe will make between 12-15 muffins.
You may be wondering about the photo...it is actually a picture I took on my phone to text to a friend of my muffin success! Then my family ate them all before I remembered I hadn't taken a better photo. Ha! I bet your family will love these as well!
Posted by Elizabeth at 6:29 PM