Muffins for breakfast are always a nice treat for the family. The aroma from the kitchen from warm muffins is a great way to start the day.
Make your own muffin liners with parchment paper, similar to the purchased tulip liners. These liners give more height, are a very nice shape and come off the finished muffin easily.
To make them, cut 6-inch squares of parchment paper and use a 6-ounce can of tomato paste to form the muffin liner that will fit into a muffin tin. Press each parchment square around the can, creasing to form cups. Place them in muffin cups.
Almond Butter Blueberry Coffee Cake Muffins
Fine Cooking
Makes 12 muffins
For the streusel:
1/3 cup unbleached all-purpose flour
1/3 cup whole-wheat flour
1/3 cup packed dark brown sugar
1/2 teaspoon kosher salt
1/4 cup unsalted butter
1/3 cup creamy almond butter
For the muffins:
3/4 cup unbleached all-purpose flour
1/2 cup whole-wheat flour
1-1/4 teaspoon baking powder
1/2 teaspoon finely grated lemon zest
1/2 teaspoon kosher salt
1/8 teaspoon freshly grated nutmeg
1/4 cup unsalted butter, room temperature
2/3 cup sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup whole milk, room temperature
1-1/2 cups fresh or frozen blueberries
Position oven rack in middle, preheat oven to 375 degrees F. Line a standard size muffin tin with your homemade tulip parchment paper liners.
Make the streusel:
In a medium bowl, whisk together the two flours, brown sugar, and salt. In a medium microwave-safe bowl, combine the butter and almond butter and microwave until melted, about 1 minute, stirring halfway through. Whisk until smooth and combined, then pour into the dry mixture. Stir just until large crumbs form.
Make the muffins:
In a medium bowl, whisk together the flours, baking powder, lemon zest, salt and nutmeg.
In a large bowl, beat the butter and sugar using an electric mixer on medium-high until light and fluffy, about 3 minutes. Add the egg and vanilla. Beat until well combined. Reduce the speed to low. Add half the flour mixture, then half the milk, Repeat, with remaining flour mixture and milk.
Measure 1/2 cup of the streusel crumbs and gently fold into the batter with the blueberries just until evenly distributed, being careful not to break up the streusel too much.
Using a cookie scoop, scoop a scant 1/4 cup of the batter into each lined muffin cup. Top each with a generous sprinkle of streusel, pressing gently with your fingers to adhere the streusel to the top of the muffin batter.
Bake until lightly golden on top, about 25 minutes. Cool in muffin tins on a wire rack for 10 minutes. Serve warm or at room temperature.
Apple Muffins
Cuisine at Home
Makes 12
Streusel topping:
2/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup unsalted butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon pumpkin pie spice (recipe below)
Muffins:
1/2 cup unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 cup 2% Greek yogurt
1-1/2 cups peeled chopped apple
Glaze:
1 cup confectioners sugar
1/4 cup heavy whipping cream
Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with homemade tulip liners.
Streusel topping: Stir together flour, brown sugar, melted butter, salt, and pumpkin pie spice in a small bowl until crumbly, set aside.
For the muffins: Beat the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in vanilla extract.
Whisk together the flour, baking powder, pumpkin pie spice, salt and baking soda in a medium bowl. With the mixer on low speed, gradually add flour mixture to butter mixture alternately with Greek yogurt, beginning and ending with the flour mixture, beating just until combined after each addition. Fold in apples. Spoon batter into prepared muffin cups. Top each with 1-1/2 tablespoons streusel topping.
Bake until golden brown and a wooden toothpick inserted in the center comes out clean, 20 to 25 minutes. Remove from the pan and let cool completely on a wire rack.
For glaze: Stir together confectioners sugar and cream in a small bowl. Drizzle over cooled muffins.
Pumpkin Pie Spice
Makes 1/2 cup
1/3 cup ground cinnamon
2-1/2 tablespoons ground ginger
2 teaspoons ground nutmeg
2 teaspoon ground allspice
Stir together all ingredients in a small bowl. Store in an airtight container for up to 6 months.
Foodie bites
Hawaii Community College’s Culinary Program’s I ola No Ke Kino and The Bamboo Hale Fine Dining is open.
Check the website: http://hawaii.hawaii.edu.cafeteria or call (808) 934-2559. For reservations to The Bamboo Hale, call (808) 934-2591. Leave your name, phone number, the day and time you would like to dine: 11 a.m., 11:40 a.m., or12:15 p.m.
Email Audrey Wilson at audreywilson808@gmail.com.