Muffins were invented in the UK, but really became famous after moving to the United States with British immigrants. Their big journey around the world began with a small bakery called Muffin House, which was opened by the father of English muffins, Samuel Bat Thomas. He had in his hands a proven muffin recipe for years, which was sold by street vendors (muffin men) as a light snack. This recipe made Thomas, his bakery, and the muffins themselves famous. They are quickly and easily baked, they can be sweet and savoury, made from different kind of flours and with all kinds of fillings: fruits, berries, chocolate, nuts, raisins, and even poppy seeds. My favourite muffins are blueberry muffins. The berries make the muffins juicier, the sweet creamy spongy pastry perfectly highlights the sourness of fresh berries, making the muffins a light and tempting dessert.
Muffins were invented in the UK, but really became famous after moving to the United States with British immigrants. Their big journey around the world began with a small bakery called Muffin House, which was opened by the father of English muffins, Samuel Bat Thomas. He had in his hands a proven muffin recipe for years, which was sold by street vendors (muffin men) as a light snack. This recipe made Thomas, his bakery, and the muffins themselves famous. They are quickly and easily baked, they can be sweet and savoury, made from different kind of flours and with all kinds of fillings: fruits, berries, chocolate, nuts, raisins, and even poppy seeds. My favourite muffins are blueberry muffins. The berries make the muffins juicier, the sweet creamy spongy pastry perfectly highlights the sourness of fresh berries, making the muffins a light and tempting dessert.- Prep time: 15 minutes
- Cook time: 25 minutes
- Makes: 12
- Difficulty: medium
- Course: pastry
- Cookware: metal or silicone muffin tray, muffin paper cases, cooling rack
- Cuisine: American
Ingredients
- 100 g butter, softened
- 75 g sugar
- 2 eggs
- 275 g flour
- 1 tsp baking powder
- 225 ml milk
- zest of 1 lemon
- seeds of ½ vanilla bean or ½ tsp vanilla paste
- 200 g berries, blueberries, blackberries, raspberries, or cherries
Cooking method
Step 1
Heat the oven to 180°C. Line a muffin tray with muffin paper cases. In a bowl, combine flour, baking powder, sugar, lemon zest.
Step 2
In a large bowl beat eggs, milk, butter, and vanilla. Add dry ingredients. Quickly but gently stir with a silicone spatula until combined. The batter should not have an even structure. It is important not to over-mix it.
Step 3
With a spoon or pastry bag, fill muffin cases two-thirds full. Put the berries on top with a spoon in muffin. Bake for 20-25 minutes, until the muffins rise and become golden brown. Remove the muffins from the oven and let them cool in the tray for a few minutes. Then carefully lift out onto a wire rack to finish cooling. Serve the muffins warm.
My tips and tricks:
If you don’t have muffin paper cases, but only a muffin metal tray, then before pouring the batter into the tray, butter it. But remember that using paper forms will make your muffins easier to take out.
- 100 g butter, softened
- 75 g sugar
- 2 eggs
- 275 g flour
- 1 tsp baking powder
- 225 ml milk
- zest of 1 lemon
- seeds of ½ vanilla bean or ½ tsp vanilla paste
- 200 g berries, blueberries, blackberries, raspberries, or cherries
- Heat the oven to 180°C. Line a muffin tray with muffin paper cases. In a bowl, combine flour, baking powder, sugar, lemon zest.
- In a large bowl beat eggs, milk, butter, and vanilla. Add dry ingredients. Quickly but gently stir with a silicone spatula until combined. The batter should not have an even structure. It is important not to over-mix it.
- With a spoon or pastry bag, fill muffin cases two-thirds full. Put the berries on top with a spoon in muffin. Bake for 20-25 minutes, until the muffins rise and become golden brown. Remove the muffins from the oven and let them cool in the tray for a few minutes. Then carefully lift out onto a wire rack to finish cooling. Serve the muffins warm.