My first bakery job was as a maker of muffins and scones. For both of these pastries, we used a base mix of dry ingredients combined with the recipe’s fat. We prepared this in huge quantities and stored them in vats. When the morning baker came in, they’d scoop out however much was needed based on the day’s prep list, then add inclusions: fruit, nuts, or chocolate - and finally, enough liquid to bind the mixture (by eye). These simple bakes were some of the first that de-mystified baking for me: seeing how much could be done with a solid base recipe, and how getting the “feel” of a recipe meant you could even, dare I say, wing it on occasion.
All of this to say: I’ve been using the same base recipe for most of my muffins for many years. This year, I’ve been on a bit of a muffin kick, and I scribbled down a list of dream flavors. As I imagined all the varieties, I realized how some of them really deserved their own recipe, rather than just tweaking my base recipe. Take this positively dreamy muffin: you’ve got a moist, tender batter studded with juicy strawberries, filled and swirled with cream cheese filling, and finished with a buttery crumb topping. I thought immediately about adding sour cream and buttermilk to the batter brings out the tang in the cream cheese - and how that tang would also amplify the sweetness of the fruit. I typically love a coarser streusel crumb topping - the kind with texture thanks to oats. But I loved the idea of this particular combination having a finer, more buttery crumb - how that would take the whole thing to a sort of coffee-cake adjacent place that I’m really into.
While we’re discussing things I’m really into - I need to shout out jumbo muffin pans. Can we all stop pretending we don’t just want bigger, bakery-style muffins? For the record, I did test making this recipe in a standard muffin pan (it makes about 18 and they bake for 18-22 minutes, just in case that’s useful), but the ones baked in a jumbo pan won in the eyes of every single taste tester, and I firmly agree. Just bake a bigger muffin, ya’ll. You deserve it. Your muffins deserve it. Also, jumbo muffin pans make an amazing addition to your kitchen collection. I’ve used mine to bake oversized rolls, cinnamon rolls, and they’re a great size for baby pies. Here’s the pan I use (I have two)!
While any muffin recipe is still adaptable (yes, this recipe would be delicious with just about any berry), writing a specific recipe to create this perfect result was well worth branching out of my usual base recipe box. This muffin is boasts a little extra special flair, but it’s still easy to make. It will be great this summer while you can get good, fresh berries - but it will work beautifully with frozen fruit, too. I wasn’t kidding when I called it “immensely craveable” - since creating this recipe a few months ago, I’ve baked it 12 times! It’s become a favorite amongst family and friends - and I hope you’ll love it, too.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.