These are some of my favorite type of
muffins and one of my favorite flavor profile combinations for any baked good
in this category!
Some tips for baking a good muffin
would be first and foremost don’t use flour with too high a protein percentage such
as bread flour. Try whole grain pastry flour, there are several that are produced
by employee owned companies. Another alternative is a combination of
unbleached AP flour and cake flour.
Sometimes when baking with a dairy product
such as milk I also like to add crème fraîche, a thick curd, kefir or yogurt
and this time is no exception so I am using Greek yogurt but they are not deal
breakers just personal preference is all.
Another thing I like to do sometimes
depending on the muffin is top them with a nice streusel, here’s the recipe for
the one I used here but again if you don’t want to add it, not a deal breaker.
Streusel: 1 part
sugar, 1 part butter, 2 parts flour, cinnamon to taste, chopped nuts optional,
using food processor quickly pulse together butter and sugar, add flour and
cinnamon pulse together, add nuts if using any
Shopping
List
Granulated sugar
Brown Sugar
Butter
Eggs
Vanilla
Oranges
All Purpose Flour (AP Flour)
Cake Flour
Baking Powder
Baking Soda
Walnuts
Cranberries
My
Mad Method
Cream together 115g butter together
with 1 dl white bakers sugar, plus 1 to 2 TBSP brown sugar
Add 1 egg, and mix to combine
Add 1 tsp vanilla
Add 3 dl whole milk, and 1 TBSP yogurt
Add 6 dl AP flour, 2 tsp
baking powder, 1/2 tsp baking Soda, 1/4-1/2 tsp salt sifted together, mix but
be careful not to over work the flour
Fold in 1 dl each: dried cranberries,
and toasted walnuts, scant 1 TBSP orange peal, and 1-2 TBSP fresh squeezed orange
juice
Scoop the muffin batter into lined muffin tins,
bake for circa 20 minutes or until a tooth pick inserted in the center comes
out clean, in a 200c preheated oven.
Ready to serve!
