These muffins caused me such trouble and I am not even sure why.
They’re simple enough . . .
So, here was the problem. I was following a recipe for muffins on one page, and the “variations” were listed on the back. I kept flipping back and forth while following two variations and confused myself thoroughly. For the one variety of muffins, I forgot to add the butter until (almost) too late, and then I forgot the toasted walnuts for the other muffins. It took me rereading the name of them–Cranberry Orange Walnut muffins!
In the end, they all turned out just fine and tasty. The trickiest part was fixing the jam ones.
I followed the America’s Test Kitchen recipe for “Big, Beautiful Muffins”.
To make the base batter for these muffins, you will need:
- 3 cups all purpose flour
- 1 cup sugar
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Tablespoons butter, melted and cooled
- 1.5 cups plain low-fat yogurt
- 2 eggs
Start by mixing the dry ingredients together in a large bowl. Then, whisk the eggs and yogurt together. If you are doing variations, most of them have you add something to the yogurt/egg mixture. Then, fold the mixture into the dry. Fold in the melted butter. Once again, the variations tend to have you add in toppings at this point.
The muffins take about 25 minutes, depending on your oven. Do the usual toothpick test. After, let them cool in the pan for 5 minutes, out of the pan on a wire rack for 10 minutes, and then store them!
For the Cranberry Orange Walnut muffins, you can either add a small amount of orange zest to the yogurt mixture, or be like me and add some OJ. It helps sweeten the muffin a bit since in the final step, you add in chopped cranberries (frozen or fresh, about 3/4 cup) and the walnuts (toasted and chopped, about 3/4 cup).
Because I was making these as a test batch, I split the batter in two and made two kinds of muffins (that might have also added to my confusion–haha). I ended up adding more cranberries and walnuts than “half a recipe” would call for, but I liked having a good amount, so feel free to add more, too.
For the Raspberry Almond variation, you simply add 1/2 teaspoon almond extract to the yogurt mixture and then, you layer a big spoon of batter in the muffin cups, 1 teaspoon raspberry jam for the middle, and one more big spoon of batter on top. Make sure to seal the jam in with the batter, or it will squirt out during baking.
I loved the height of the muffins–the cranberry ones were especially tall!
The bottoms also got a really nice color:
This recipe has to be a winner–after so many silly mistakes, they still turned out yummy? Woohoo!