This is a muffin recipe that we lightly adapted from Leanne Kitchen’s book The Baker (sadly out of of print but still available on Amazon as a used book). It has an excellent crumb texture. Eat them while they are still warm with a salty rasher. If you have any left over, slice and toast them the next day. If you don’t use salted butter, add a small pinch of salt to offset the sugar.
Makes 24 muffins – you need 24 paper cases
310g self-raising flour
2 teaspoons baking powder
70g caster sugar
2 large eggs
160g melted salty butter
1 teaspoon of vanilla extract
1. Preheat the oven to 210C/415F/Gas 6.
2. Place the paper cups into a muffin tray or if you are not using them, oil the muffin holes well (use a non-stick pan if possible).
3. Get two bowls ready, one large, one medium. Sift the flour, baking powder and caster sugar into a large bowl. In another bowl, mix the eggs, milk, melted butter and vanilla extract.
4. Make a well in the middle of the dry ingredients and pour the wet ingredients into it. Mix with a wooden spoon to gather everything together. The mixture should be lumpy, don’t be tempted to over-mix it. It’s meant to be that way.
5. Spoon the mixture into paper cups in the muffin tray or straight into the muffin holes. Bake for 20-25 minutes or until a skewer comes out clean (ovens vary so keep an eye on it near the end). They should have risen beautifully and look golden. Leave to cool in the tin for a few minutes, then lift out and place on a rack.
Recipe variations and notes
Coconut Muffins – Add 25g of coconut to the dry mixture – it gives the muffins a lovely texture.
Fruit Muffins – Add 30g dried fruit: chopped apricots, raisins or golden sultanas.
Nut Muffins – Add 20g of flaked almonds to the batter and sprinkle more over the top of the muffins.
Date or Cranberry Muffins – Add finely chopped dates or dried cranberries to the mixture before baking (stir briefly to combine).
– Muffins are always best on the day they are made. If you want to eat them the next day, warm them in an oven for fifteen minutes.
– When you make this muffin recipe, your batter should be lumpy: don’t over-mix it or make it smooth by beating it anymore than you need to, to combine the ingredients. If you do see a few spots where the flour is not completely beaten through, it’s better to leave them rather than over-mix the batter.
– Serve the muffins for dessert: cut in half, warm them in an oven and spoon over caramel ( you can buy it ready-made in the supermarket) and add a boule of ice cream.
– Use 1/2 teaspoon of almond extract instead of vanilla extract for Almond Muffins.
– Make a savoury version of this recipe: add grated parmesan and fresh thyme leaves, or add grated pecorino and add some chopped basil with it.
YOU MAY ALSO LIKE THESE BAKING AND DESSERT RECIPES
Coconut and Fruit Muffins
How to make Irish Scones
How to get the same amount of batter in each cupcake
Cantuccini with almonds and fruit
Crêpes with Nutella and Bananas
Tergoule – Normandy Rice Pudding
La Flognarde aux Apricots
Photograph copyright foodpixies.com