I do not like muffins that much. I find them tasting rather predictably; too bready, without much texture and flavour. I would say for the most part they are over glorified lazy cook’s treats. However, from time to time, and I have to emphasize that is truly very rear, I have run into what can be called an exceptional muffin recipe. Without going into elaborate explanations or descriptions, simply speaking: you know you got an exceptional thing when your “lights turn on”, as you take a bite. I realize that this is very subjective judgment as for example my daughter said she never had a muffin she didn’t like?! Funny as it is, I beg to differ.
The best muffin I ever had was several years back at an art workshop retreat in Northern Ontario. One of the workshop attendants, I believe she has been of Austrian heritage was generous enough to offer and share a muffin she made. I left it wrapped on my car seat not thinking much about it. Few days later I tasted it, on a road, as I was driving home. Wow was that ever good! It was simply mind blowing how moist, rich and flavorful that muffin was! The recipe was a combo of pecans, blueberries, raspberries and raisins, all bound together by wholegrain textured and tender body. It was incredibly good! Later on I made an effort to get in touch with my workshop colleague hoping to maybe get the recipe, but unfortunately that never materialized. That is too bad because that was definitely a recipe I would love to have!
The recipe I am writing about today is the next one that got my attention. I can’t say it “blew my lid off” but nevertheless I would put it as a vey good, and a close second to recipe above. For years I have been following web site breadtopia.com and occasionally made some of their interesting breads and sweets recipes. This is their recent muffin recipe and I find it absolutely delicious! The body texture is smooth and moist, sweetness is perfectly balanced with raspberry tartness. It remains more of a cake than a muffin.
Lately I have been making batches of these muffins and all I can say is: they kept disappearing as fast as I could make them. They are great!
The process is slightly more involved than average muffin recipe, where the “less is more” mantra prevails and you barely mix together ingredients before filling the muffin pan cups. In this recipe you beat the butter, sugar and eggs as you would in a cake recipe. That is not the only difference since recipe also calls for both a sourdough starter and baking powder. These muffins taste the best if left to the next day! It is a wonderful muffin recipe, highly recommended!
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
muffins
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- 113 g unsalted butter softened to room temperature
- 200 g granulated sugar
- 100 g 100% hydration sourdough starter or substitute with 50g flour+50g water
- 2 large eggs
- 1 tsp pure vanilla extract
- 1/2 lemon lemon zest
- 210 g all purpose non bleached flour
- 70 g whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 120 g organic milk
- 150 g blueberries frozen
- 130 g raspberries frozen
- 3 tsp granulated sugar for sprinkling
Ingredients
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- Preheat the oven to 190ºC (375ºF), rack in the middle.
- Line a 12 cup muffin pan with paper cups.
- In a medium size mixing bowl mix together dry ingredients: flour, baking powder, salt. Set aside.
- With electrical mixer beat softened butter and sugar at high speed, until light and fluffy.
- Add the following ingredients one at a time and keep mixing until fully incorporated: sourdough starter, eggs, vanilla extract, lemon zest.
- Incorporate flour mixture and milk into the batter by alternating 1/3 of flour mixture and 1/3 of milk and mixing it together using large silicone spatula.
- Add frozen berries and gently fold into the batter by using silicone spatula.
- Divide the batter among 12 cups in the pan, sprinkle the tops with a little bit of granulated sugar.
- Bake for 35 minutes.
- Let cool for 10 minutes in the pan and then remove the muffins and let completely cool on a cooling rack.
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