A high muffin that will-not-let-you-down! Jump to Recipe
It is true, a muffin is almost always enjoyed by everyone but really often there is something that breaks the seemed perfection of this so well-known baked good. Either it is store-bought and beautiful, high, with one beautiful top, but not a great taste or just dry. Either it is homemade and a bit ugly, a bit flat, too small, but really good. So, a little disappoint somehow.
Well, today I am given you one of the first recipes I made when I was in Montreal (Canada) for my studies in translation. My need to bake was growing and I wanted a good recipe for my boyfriend and roommates, so I chose muffins. After a while on the web, I criss-cross some recipes (I think I never were really good in following any recipe!) and made these beautiful hills. Yes they look like that a bit, don’t they? Anyway, we were very pleased with them and the beautiful blueberries were the perfect add-in. Don’t you think they always have the little ‘more’ to turn a baked into something very breakfast-y?
I was very surprised to have beautiful muffin tops and a great muffin texture for my first try, so I never changed my recipe. I tried several others and kept them”, but this one is my favourite batter for variations.
One thing to know about muffins: you have to bake those 5 minutes at 400°F before turning your oven down to 350°F for the rest of the time. Why? Because that precisely this that allows the muffins to have their high top, but you don’t want to overbake them, that’s why you lover the temperature after five minutes. They can carry on baking but keep their beautiful tops. I have been doing that for a while now, even more after the explanations of Sally’s Baking Addiction website on the subject. I also use this technique for my breads and even certain types of cakes.
Ready to go to the seventh sky?
- 170 g flour 1 cup + 1/3 cup
- 75 g brown sugar 1/3 cup
- one pinch salt
- 1 teaspoon baking powder
- 1 egg
- 100 ml milk 1/2 cup
- 50 g unsalted butter -melted and slightly cooled- 3 tbsp +1 tsp
- ½ tsp vanilla essence –optionnal-
- A handful blueberries -optional-
Preheat the oven at 400°F (200°C) and prepare 8 cupcake liners or 4 muffin liners.
Whisk the flour, sugar, salt and baking powder together. Set aside.
In a medium bowl, whisk the egg, milk, butter and vanilla.
Mix the dry ingredients into the wet ingredients with a rubber spatula or a wooden spoon, just until incorporated. Do not over mix.
If you add blueberries, fold them and incorporate really slightly: you don’t want the batter to give wet to your batter.
Pour (50 g) of batter for the medium muffins and/or (100 g) for the big ones.
Bake at 400°F for 5 minutes then turn down the oven at 350°F. Bake for a further 15 min.
Let cool slightly. You can drizzle with homemade icing (icing sugar+milk), with blueberries, it’s a win-win!
*This recipe can be made for 4 big muffins or 8 medium muffins. For the latter, you can use cupcakes holes/linens.
*For 4 big you will have 100 g batter and for the medium ones 50 g batter.
*159 cal for a medium one.
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