Thursday, December 24, 2009

Random Food Gift #11


For my very best friend, my husband, I made muffins. It was only fitting, for Justin is a muffin fiend. He gets so excited about them and looks forward to having one with breakfast and one for dessert. These Sour Cream and Blackberry Muffins are exquisite. After we tried them warm from the oven, we oohed and aahed. But we both agreed that, as tasty as they are, they don't top oat-y muffins. While we prefer Benjamin Muffins or Blueberry Squash Muffins, this recipe is a nice change from our traditional taste. The sour cream makes them so rich-tasting, but the texture is very light. Even though the original recipe from Food & Wine Magazine calls for blueberries, I only had frozen blackberries on hand and I'm glad I did. Big, sweet blackberries burst with flavor and blend nicely with the creamy bread part of the muffin. The overall muffin is not too sugary and just rich enough to feel indulgent. I would consider these more of a special treat than a standard morning muffin (see my ramblings on what the ideal muffin should be). Enjoy!

*Updated 6/22/11. I made these muffins again with blueberries this time, and I changed some of the measurements. You can make the original muffin for a more cake-like muffin (which I think should not be called a muffin) or you can use the adapted whole grain recipe to make a more muffin-like-muffin, but still full of flavor and rich texture.


Sour Cream and Blackberry Muffins
Makes 10 muffins (or 12 smaller muffins)

Adapted from Food and Wine Magazine

Ingredients for the Topping:

1/4 cup brown sugar
1/3 tablespoons whole wheat flour
2 tablespoons unsalted butter

1 teaspoon cinnamon

Ingredients for the Muffins

1 cup whole wheat flour
1/2 cup oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup sugar
1 rounded cup sour cream
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
1 rounded cup frozen blackberries or blueberries (or any berry, really!)

Directions

1) Mix the topping together in a medium bowl. Cut in the butter with two knives or a pastry blender until it's crumbly. Refrigerate until ready to use.

2) In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.

3) In a separate medium bowl, whisk the egg until it's frothy. Add the sugar and softened butter and whisk vigorously until well-blended. Add the sour cream, vanilla, and lemon zest and whisk well. Add the dry ingredients and mix just until blended.

4) In a greased muffin pan, fill 10 cups 3/4 full and sprinkle with topping. Fill the remaining 2 cups with water. Bake in a preheated 375 degree oven for 20-25 minutes or until a fork inserted in the middle comes out clean (you'll smell the muffins all of a sudden, and then you'll know they are done).

5) Remove muffins from the pan and let them cool on a wire rack. These are so good, even three days later, when stored in an airtight container.


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