I baked this on Sunday and thought I could post it up on time! But procrastination set in on Monday, and then Tuesday. Wednesday night was the start of the i-AM Festival, and I went to support the students at their event and exhibition openings from Wednesday evening onwards. Whoops.
Lis introduced this challenge for February, to make a quick bread with the following criteria –
- No yeast
- Can’t take more than 1.5 hours to prepare and bake through.
- Only loaves or muffins/popovers
She shared a few recipes – a basic quick bread recipe from Sara Schewe. A prune bread recipe from her Aunty. The Meyer Lemon Loaf and Green Onion, Cheddar & Asiago Beer Batter Bread adapted from Recipe Girl. And lastly a Pumpkin Bread with Maple Cream Cheese Filling adapted from Dana Ramsey’s recipe. For the full post hop over here!
The beer batter bread and Pumpkin maple cream cheese was on my list. But as I did this late, I didn’t have the ingredients in hand. I had sour cream – so I went with that. Let’s test out muffins with sour cream! I’m a big fan of buttermilk, and been playing safe for a long time with that.
So I pulled out my recipe books to find a muffin recipe with sour cream, and found the All-Star muffins from King Arthur’s Flour. Rummaged through my cupboard and decided to make a variety of muffins – chocolate chip, earl grey, blueberry crumb and Reese peanut butter!
(Adapted from King Arthur Flour Baking Companion: The All-Purpose Cookbook)
Makes 16 large muffins. The recipe turned out about 24 2 1/4 inch muffins for me.
3 1/2 cup all-purpose or cake flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
8 tbsp / 1 stick unsalted butter
1 cup sugar
3 large eggs
2 tsp vanilla extract
1 cup sour cream
– mini chocolate chips
– packets of earl grey tea (Twinings for me! Just use the leaves in the bags)
– Reese peanut butter cups, chopped
Streusel for blueberry muffins
(from Carole’s favourite Streusel from Great Coffee Cakes, Sticky Buns, Muffins and more)
7 tbsp unsalted butter
1 cup all-purpose flour
1/2 cup sugar
1/2 tsp ground cinnamon
1/4 tsp baking powder
1/4 tsp salt
1. Melt the butter and let cool.
2. Whisk together the other ingredients. Add the butter and stir with a fork until blended and mixture begins to form crumbs. Let streusel stand for 10 – 15 mins.
1. Preheat your oven to 400 degree F.
2. Whisk together flour, baking powder, baking soda, and salt in one bowl. In another bowl, whisk together sour cream and vanilla.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
4. Add in the flour and sour cream alternatively in batches, starting and ending with the flour, mixing well after each addition.
5. Divide the batter depending on how many additions you want to make, and add them in at this point.
6. Spoon batter into your cupcake pan, about 3/4 full. For the blueberry, if you’re adding the streusel, fill your moulds only till a bit of 1/2 full, put some streusel, add a few blueberries, and top with streusel again. (If you fill it till 3/4 full, you’ll end up with streusel dropping all over like mine :p greedy me).
6. Bake for about 15 – 25 minutes, depending on your mould size. Take them out once a toothpick comes out with a few moist crumbs.
7.If you’re using muffin pans, tilt the muffins at an angle and leave to cool. This prevents soggy bottoms ;) If you’re using cups like mine, then just leave it to cool on the rack.
Have fun with the muffins! And thanks Liz for this challenge ;)