We make these muffins every day at the bakery. I use a little different method at home as we do in the bakery since we make a huge batch of muffin mix at the bakery and just scoop out what we need each day. You can do either at home – if you live in a busy house where you could use to have a batch of muffin mix in your fridge at all times the bigger batch method may be better for you. You can certainly make these with all white flour (we do at the bakery), but as anyone with a pick eater knows, it’s tough to get whole grains in so any sight of hand helps.
I had a helper today to we made raspberry muffins, but you can use any fruit or flavor combination. I also like cinnamon chips to make apple cinnamon muffins, or you could add cocoa powder and chocolate chips to make a sweets version.
If you measure your dry ingredients and place them around the bowl, you won’t ever forget what you have already done.
It’s always good to have a helper!
Raspberry Muffins (home)
1C whole wheat flour
1T baking powder
1/4 t ground nutmeg
8T or 1 stick of unsalted butter, melted
2 large eggs
2t vanilla extract
1 1/2C raspberries (can be fresh or frozen)
sugar for sprinkling
Preheat oven to 400F
Set up your muffin pan, spray it with spray oil if you aren’t using muffin pan liners
Measure all dry ingredients into a bowl
Measure wet ingredients
Add wet ingredients onto dry ingredients
Fold together being careful not to over mix
Gently fold in fruit
Portion batter into wells
Sprinkle a little sugar on the top of each muffin
Bake for about 20 minutes, or until the muffins spring back when touched
***Variation: You can substitute 1C of buttermilk, yogurt, or sour cream for the milk. If you do that you have to add 1/2t of baking soda to the dry mix in order for the leavening to work properly. You may also substitute oil (I prefer canola) for the butter.
For a professional kitchen (or making really large batches at home):
We use a mixer with a party blade, but a paddle works just fine as well. When making large batches we use a rub in method. A rub in method keeps the butter cold, which allows the butter to disperse into the dry ingredients.
Using the formula in the .pdf download, we scale the dry ingredients (flour, sugar, baking powder, salt), cube cold butter, and spin that up until the butter is in small chunks (smaller than a pea).
For a batch of 24 muffins:
2-10 muffin mix
2T vanilla extract
6C fruit (or more or less as desired)
Bake in a convection oven set to 350F for about 40 minutes or until tops spring back when pressed.