This recipe comes from…Coolio. Yes, the rapper of hits like Gangster’s Paradise and Fantastic Voyage. I wasn’t expecting a lot from this cookbook, but these muffins are really good and fall into my repeat worthy list.
You can see the full run down of what I thought over at sweethome as I’m now a contributer over there. In the test kitchen I’ll try out a recipe, photograph the results and review it. Recipes will also be posted there so you can try your hand at it too.
I had some spelt flour on hand and for some inexplicable reason wanted to make muffins specifically using this flour. I’ve never baked anything with spelt except for some dog treats so I really don’t know why I had the sudden urge to make muffins with this.
I used a banana chocolate chip muffin recipe from Jae Steele’s book Get It Ripe. It’s a great recipe and it’s vegan to boot. No dairy means I can serve these up to my niece who is among the growing population of kidlets that seem to be allergic to something. There’s also no granulated sugar that’s used, just some maple syrup to sweeten the batter up. I used 70% Lindt chocolate chopped up and gave the muffin lovely big chunks of chocolate. If you really want something to stand out, ditch the chocolate chips and chop the chocolate yourself. It’s much much better.
This muffin is definitely a winner and gives me a reason to keep spelt flour in stock.
With a sudden urge to make muffins I flipped through my books to find something appealing. I eventually ended up at the Allspice Crumb muffins recipe from Dorie Greenspan’s book, Baking: From My Home to Yours. Even though I have made several recipes from her book, I feel that I’m not using the book enough. It’s a huge book and I’ve mentally bookmarked many recipes, I just haven’t gotten around to making them yet.
These muffins come out of the oven perfectly moist (is it all that melted butter in them?), but I don’t think there was a strong enough all spice flavour so the muffins turned out pretty bland. My spice is pretty old so that’s probably a factor, but I would double the amount next time. I think this is a good base recipe and I’ll be using this recipe substituting cinnamon for all spice. Or maybe add in some chopped apples and some cardamom in it.
My quest for getting a big muffin top is at an end. The secret to getting those bakery style muffins? A crown muffin pan is the easiest way as the mold allows you to add more batter. Don’t have a crown pan? Here are some other tips:
– Fill the batter right up to the top or very very close to it. The first time I used my crown muffin pan, I filled the liner 2/3 full which led to a regular sized muffin. Filling it to the top resulted in a puffy top.
– Use a thick batter. You can mound the batter real high without any worries of it spilling over.
– Try upping the temperature while the oven preheats. Crank your oven up to 425F and then when you pop the ovens in, lower the temperature to what the recipe calls for.
– I have found personally that when I fill the empty tins with water (to help prevent scorching) it also made the muffins rise more. I’m curious to see if the muffins will rise more when you have a baking pan on the lower rack preheating with the oven and then you throw in ice cubes once you put in the muffins to create steam.
For these muffins, I used the Lemon-Blueberry muffin recipe from The Mixer Bible. I omitted the lemon zest because I didn’t have any and I did a streusel topping as per hubby’s request. I also reduced the amount of baking powder because the recipe called for a full tablespoon and it seemed like a lot, so I used 1 teaspoon.
R has been wanting me to create these gargantuan sized muffins. I think it’s a side effect from shopping at Costco all the time when we pass by the massive muffin loaves. The recipe of 12 made 5 muffins. I realized today as I struggled to finish my muffin for breakfast (which could feed a family of 3) that I’ll have to limit my giant muffin baking, or make a few big ones for the hubby and small ones for me. I’d like my muffins to be more snack-like than a meal.
I got a few food related gifts for my bridal shower and wedding. One of them was a crown muffin pan. I was registering at Williams-Sonoma with my Maid of Honour and I went on about how cool it would be to get those lovely crowns on my cupcakes and muffins like you see in bakeries. So I was ecstatic when I received these as a gift from her.
I used a Williams-Sonoma blueberry muffin mix my sister gave me, lined the pan and (here’s the mistake) filled the muffin liners mostly full. What resulted were muffins that did not have a crown. At least they were still tasty.
After demolishing all the muffins in 2 days, my muffin craving still existed. Every now and then I crave corn muffins and will have to make a batch 2 or 3 times a year. I love them, especially with a lot of butter on it. Yum. I decided to do an experiment and see what would happen if I used the liner but went past the top part. Logic says they’ll just spill over the top and I’ll have batter stuck between the liner and the pan. But is it possible the batter would push all the way to the sides so there would be no unfortunate batter seepage?
Recipe is quintessential muffins from The Bread Bible. The batter is really thick so there wasn’t really any seepage, I’ll have to test this out with a runnier batter.
I filled the cups at various levels to see what the results would be. I think for really full crowns I’ll need to make sure the batter is to the very top. This recipe should make 6, but with the more generous serving, makes 3. Mmm…twice the calories in a single muffin.
For a crunchier top, you can sprinkle extra cornmeal
These were the fluffiest corn muffins I have ever made. I’m pretty sure it’s because of the sour cream. I am trying very hard not to eat the remaining 2 muffins.
Recipe here, just use sour cream instead of yogurt.