They're supposed to be excellent.
LAWSUIT BUTTERMILK MUFFINS
Makes 1 dozen muffins
Streusel Topping
1 tablespoon cold unsalted butter
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup finely chopped walnuts
Batter
1/2 cup vegetable oil
1 1/3 cups firmly packed light brown sugar
1 tablespoon grated citrus zest
1 egg
2 teaspoons pure vanilla extract
1 cup buttermilk
2 1/2 cups to 2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 3/4 cups coarsely chopped fruit, *(see fruit variations, below)
Preheat the oven to 400°F. Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan. Line a large baking sheet with parchment paper. Set aside.
For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
For the batter, whisk the oil, brown sugar, citrus zest, and egg together in a large bowl. The mixture should be pasty. Stir in the vanilla and buttermilk.
In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend. Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly. Let cool in the pan for 5 minutes before unmolding onto wire racks.
*Fruit Variations for Lawsuit Muffins:
Rhubarb, fresh or frozen, diced
Cranberries, frozen, coarsely chopped
Blueberries, frozen or semifrozen
Apples, diced, peeled or not
Bananas, chopped (add a pinch of nutmeg)
Frozen raspberries
Frozen strawberries, chopped
Dried sour cherries, cranberries, or raisins, plumped and patted dry
Strawberry and rhubarb combination
Apple and cranberry combination
BB Test Kitchen Notes
The Overmixing Clause
Many muffin recipes include what I call the “overmixing clause,” a stern warning that suggests that an overmixed batter will yield rubbery, stunted muffins. Home bakers are urged to stir the batter just to combine, with some lumps remaining. This caution is not necessary with today’s richer muffin formulations, which, with their ample fat and sugar, tend to prevent the muffins from getting too tough or chewy.
Nonstick Spray
Some muffin pans are indeed as nonstick as they claim, but some muffins just naturally release from the pan better than others. To ensure that all of your muffins release easily, spray your muffin pan’s top surface with nonstick spray.
By Marcy Goldman - betterbaking.com
LAWSUIT BUTTERMILK MUFFINS
Makes 1 dozen muffins
Streusel Topping
1 tablespoon cold unsalted butter
1/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
1/2 cup finely chopped walnuts
Batter
1/2 cup vegetable oil
1 1/3 cups firmly packed light brown sugar
1 tablespoon grated citrus zest
1 egg
2 teaspoons pure vanilla extract
1 cup buttermilk
2 1/2 cups to 2 3/4 cups all-purpose flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 3/4 cups coarsely chopped fruit, *(see fruit variations, below)
Preheat the oven to 400°F. Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan. Line a large baking sheet with parchment paper. Set aside.
For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
For the batter, whisk the oil, brown sugar, citrus zest, and egg together in a large bowl. The mixture should be pasty. Stir in the vanilla and buttermilk.
In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend. Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly. Let cool in the pan for 5 minutes before unmolding onto wire racks.
*Fruit Variations for Lawsuit Muffins:
Rhubarb, fresh or frozen, diced
Cranberries, frozen, coarsely chopped
Blueberries, frozen or semifrozen
Apples, diced, peeled or not
Bananas, chopped (add a pinch of nutmeg)
Frozen raspberries
Frozen strawberries, chopped
Dried sour cherries, cranberries, or raisins, plumped and patted dry
Strawberry and rhubarb combination
Apple and cranberry combination
BB Test Kitchen Notes
The Overmixing Clause
Many muffin recipes include what I call the “overmixing clause,” a stern warning that suggests that an overmixed batter will yield rubbery, stunted muffins. Home bakers are urged to stir the batter just to combine, with some lumps remaining. This caution is not necessary with today’s richer muffin formulations, which, with their ample fat and sugar, tend to prevent the muffins from getting too tough or chewy.
Nonstick Spray
Some muffin pans are indeed as nonstick as they claim, but some muffins just naturally release from the pan better than others. To ensure that all of your muffins release easily, spray your muffin pan’s top surface with nonstick spray.
By Marcy Goldman - betterbaking.com