Tuesday Muffins
This is the muffin to make when you need something cakey, quick.
I created the basic muffin so you could make it any time you felt like, with what you had in your pantry. (Unless you’re like my neighbor in New York City who stored sweaters in the oven, and only had water and a jar of mustard in the fridge. In that case, you’ll have to go to the store.) The add-ins are all up to you. Alternatively, you can just leave the muffin as the recipe is written: plain and simple. You really can’t mess up. In fact, you will be amazed and impressed at how much cooking genius is inside of you.
Ingredient notes:
I used whole wheat flour. You can substitute white flour for all or part of it if you prefer.
You could add any matter of flavorings to the muffin, from lemon oil to orange zest to almond extract. Add a teaspoon of garam masala spice or a 1/2 teaspoon of ground cardamom. Freshly ground nutmeg (1/4 to 1/2 teaspoon) makes a simple addition.
Add chopped pecans, mini chocolate chips, peanut butter chips or blueberries.
Make jam-filled muffins: Fill the muffin tin half-full with batter, dollop a teaspoon of raspberry jam on top, then cover with a large spoonful of batter.
When the muffins were just out of the oven, I rolled them entirely in cinnamon-sugar.
Let me know if you make some crazy-interesting combos.
Tuesday Muffins
You’ll Need
1 1/3/ cups (7 ounces) whole wheat flour
3/4 cup (5 ounces) granulated white sugar
1 teaspoon baking soda
1/2 teaspoon kosher salt
10 tablespoons (5 ounces) butter, melted
1/3 cup (4 ounces) plain yogurt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
Cinnamon-sugar (if using; see ingredient notes above).
How to:
Preheat the oven to 350 degrees F. If you’ll be rolling the muffins in cinnamon sugar, spray the holes of the muffin tin with non-stick spray, or grease well. Otherwise, line the hole with paper cupcake liners.
In a medium bowl, whisk together the flour, sugar, baking soda and salt. If adding any dry spices, such as nutmeg or cinnamon, whisk them in now.
In a small bowl, whisk together the yogurt, eggs and vanilla and any other liquid flavorings you might be using, such as lemon extract (see ingredient notes above).
Pour the yogurt mixture and the melted butter into the dry ingredients and gently and quickly fold. If adding anything like nuts or chocolate chips, add them halfway through the folding process. Recipes always warn you “don’t overmix.” That’s because us recipe writers don’t want you to have rubbery, bouncy muffins.
Fill each muffin cup three-quarters full and bake in preheated oven for 16 to 18 minutes, or until light brown and springy when touched with a finger. Remove to a wire rack. After the muffins have cooled for five minutes, use a thin knife or offset spatula to help release the muffins from the muffin tray and remove to cooling rack.
If you want to roll these delights in cinnamon-sugar (hint: you do), pour about about 1/4 cup cinnamon sugar into a shallow bowl. With one muffin at a time, roll the entire muffin in the cinnamon mixture. Isn’t life nice? Or at least, doesn’t life smell better right now?
