so my favorite muffin recipe is from a moosewood cookbook i happen to love dearly. i can’t rave enough about them (there are only a few recipes in that cookbook that qualify for raving, and this is one of them.) i tend to throw whatever fruit i have on hand into the mix, and it usually turns out pretty great. i also never stick to 2 cups of fruit. usually it’s about 3 1/2 cups or so, but watch your baking times as it needs to go longer if you follow my lead. you can make them vegan pretty easily by substituting margarine and some kind of non-dairy milk (almond, soy – i’ve never tried rice milk in these though) and leaving out the egg.
one of my favorite favorite combinations is peach ginger. grate about 1/2T or so of fresh ginger, although depending on your taste you could do more (i always want more ginger, but get sick of grating), and add cardamom and cinnamon to the dry ingredients. sooo good.
Moosewood-esque Peach Ginger Muffins
1/3 cup unbleached white flour
1 1/2 tablespoons cold butter, chopped into small pieces
1 1/2 tablespoons brown sugar, packed
1/4 teaspoon ground cinnamon
pinch of nutmeg
pinch of salt
6 tablespoons butter, at room temperature
1/2 to 3/4 cup sugar
1/2 cup plus 2 tablespoons milk
1/2 teaspoon pure vanilla extract
2 cups chopped peaches, you can peel if you want to
1/2-1T fresh grated ginger
2 cups unbleached white all-purpose or pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
preheat the oven to 350°. prepare a 12-cup muffin tin by lightly oiling the cups or placing a paper liner in each cup.
mix together all of the streusel ingredients and blend with a fork until the butter is pea-sized or smaller. set aside. in a mixing bowl, cream together the butter and sugar until smooth. beat in the egg and then the milk and vanilla; the mixture will look lumpy. by hand with a rubber spatula, fold in the fruit and/or nuts and/or chocolate chips. set aside.
in a separate large bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon, and mix well. add the wet ingredients to the dry ingredients and fold together with a rubber spatula without overmixing. spoon about 1/3 cup of the batter into each muffin cup. sprinkle each muffin with a tablespoon of streusel topping.
immediately place the muffins in the oven and bake for 30 to 35 minutes, until puffed and golden. after about 20 minutes, rotate the muffin tin in the oven to ensure even baking.
remove the muffins and place on a rack to cool for about 15 minutes. definitely cool them down to warmish, as they fall completely apart if you try to eat them hot. serve warm or cool completely and store in a sealed container at room temperature. or take them to all your friends and neighbors so you don’t eat them all yourself.