Different recipes have similar results

Muffins are easy to make, nutritious, convenient and a popular breakfast, lunch or coffee companion.

There are two easy methods for making tender, light, flavourful muffins: the muffin method and the cream method.

The muffin method mixes together the liquid ingredients — the milk, juice, egg, flavouring and melted butter or oil —in a small bowl with a wire whisk. The sugar is added to dissolve in the liquid.

The dry ingredients — flour, baking powder, baking soda, salt and spices — are mixed in a larger bowl.

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The liquid ingredients are poured into a well made in the dry ingredients and mixed just enough to form a lumpy batter, using a spoon or spatula. Fruit or berries are gently folded in, and the batter is immediately placed into muffin tins and baked.

The cream method creams together softened butter and sugar with a mixer. The eggs are added one at a time and mixed well.

All of the dry ingredients are combined and mixed together in a separate bowl.

The liquid ingredients are mixed in a third container.

The dry and liquid ingredients are added to the butter-sugar mixture alternately, one-third at a time, and mixed with a spoon or spatula, just until combined.

It is essential not to over mix the batter in either method or the muffins will be tough with tunnels and a pronounced peak.

The oven should be preheated a few degrees higher than the baking temperature.

The temperature is reduced to the actual baking temperature when muffins are put in the oven.

The higher heat causes an initial burst of steam that lifts the batter.

Adjust the oven racks before preheating to place the muffins in the upper third of the oven, where the heat tends to be higher and more constant.

Prepare the muffin pans before mixing the batters.

Use oil or non-stick spray to coat the muffin cups and use a small piece of paper towel to coat the corners and top edges.

You can also use parchment paper muffin liners, which easily slip off the muffins after baking. Use a large spoon or an ice cream scoop to fill the muffin cups.

Fill the cups for a nice dome on the muffins. Fill any unfilled muffin cups half full of water to avoid smoking during baking.

The muffins are done when they are light golden brown, the top springs back when lightly touched and a toothpick inserted in the centre of the centre muffin comes out clean.

Cool for a few minutes in the pan and then move to a wire rack to cool or serve hot.

Extra muffins can be reheated in the microwave or frozen for later use.

Berry buttermilk muffins

Muffin method. Yields 12 medium muffins.

1 egg
1 c. buttermilk 250 mL
3/4 c. white sugar 175 mL
1/3 c. oil 75 mL
1 tsp. vanilla 5 mL
2 c. flour 500 mL
1 tsp. baking powder 5 mL
1/2 tsp .baking soda 2 mL
1/2 tsp. salt 2 mL
1/4 tsp. cinnamon 1 mL

1/8 tsp. nutmeg .5 mL
1 c. fresh or frozen blueberries or saskatoons 250 mL

Preheat oven to 400 F (200 C).
Combine egg, buttermilk, sugar, oil and vanilla with a wire whisk.
Combine the flour, baking powder, baking soda, salt and spices in a large bowl and mix well.
Make a well in the dry ingredients, add the liquid ingredients, mix with a spatula to form a lumpy batter and gently fold in the berries.
Spoon the batter into the prepared muffin tins.
Bake for 20 minutes or until a toothpick comes out clean.

Lemon sugar topping, optional

1/4 c sugar 60 mL
2 tbsp. lemon juice

Mix and dip hot muffins into the mixture.
This recipe was originally printed in The Western Producer April 19, 2012, by Jodie Mirosovsky.

Orange buttermilk muffins

Cream method. Yields 12 large or 16 medium muffins.

1/2 c. butter, softened 125 mL
1 c. white sugar 250 mL
2 eggs
1/4 c. orange rind, coarsely grated 60 mL
1 c. buttermilk 250 mL
1/2 c. orange juice 125 mL
2 1/4 c. flour 560 mL
3 tbsp. poppy seeds 45 mL
1 tsp. baking soda 5 mL
1/4 tsp. salt 1 mL

Glaze

1/4 c. icing sugar 60 mL

1 tsp. orange juice 5 mL

Preheat oven to 375 F (190 C).
Beat butter with sugar in large bowl until light and fluffy. Beat in eggs one at a time and add orange rind.
Stir buttermilk and orange juice together in a two-cup measure and set aside.
Stir together the flour, poppy seeds, baking soda and salt in a separate bowl. Add a third of the buttermilk-juice mixture and a third of the flour mixture to the butter sugar mixture and mix with a spoon, just until mixed. Repeat two more times.
Spoon into prepared muffin tins. Bake for 20 minutes or until a toothpick comes out clean. For glaze, mix orange juice with icing sugar and drizzle over the cooked muffins.
Note: If you don’t have buttermilk, mix 1 1/2 tablespoons (22 mL) vinegar with milk to make one cup.
This recipe is adapted from The Breasts and the Rest of Friends cookbook.

Toppings

Brown sugar and nut streusel topping
Toppings are added to muffins before or after cooking to add texture and flavour.

1/2 c. walnut pieces 125 mL

1/2 c. brown sugar 125 mL
1/2 tsp. cinnamon 2 mL
1 tbsp. cold butter 15 mL

Chop walnuts into small pieces.
Stir walnuts, brown sugar and cinnamon together. Cut in cold butter with a pastry blender or two knives.
Spoon evenly over muffin batter before baking.

Oatmeal sugar topping