Mar 22 2013
I know, I know. I get behind on blogging and all of a sudden weeks have gone by without a post.
But, I made these muffins and they WILLED me to put off doing the baby’s laundry, washing bottles, reading papers for work or whatever else it is that occupies most of my (sadly scant) free time and get back here to tell you about them.
I may never buy a bakery muffin ever again. EVER. The combination of buying myself a jumbo muffin pan and finding this recipe in my Cook’s Illustrated Cookbook has blessed me with the ability to make muffins that are not only giant, not only easy, not only fully customizable but are tasty enough to blow any bakery muffin out of the water. Seriously, once you figure out how much batter to put in your muffin tin to get the right height on these babies you can put them in a pretty box and SELL THEM. Or, at least, you can shock everyone at brunch with your amazing at-home baking prowess.
The crumb is dense and moist–kind of cake like but more dense and the flavor is not so sweet. The tops on these muffins get so peaked and pretty, with or without a sugared or streusel-type topping.
And the phrase “with or without” can come up a lot when you’re following this recipe. With or without blueberries? Fine. With or without lemon zest? Ok. With or without nuts? Either will do. How about chocolate chip? We can make it with or without. How about almond extract? Yup, same there. All you need is the base recipe provided below and you can mix in nearly whatever your little heart desires. Mine desired to use up a Ziplock full of June-picked blueberries tucked into the deep freeze so that’s what I used but feel free to customize.
Your friends will think you spend your free time perusing trendy muffin shops instead of washing 25 drooled-covered onesies while this deliciousness is in the oven.