These muffins are just because.
Because sometimes you don't want a healthy muffin.
Because sometimes you don't want a muffin that tastes like wheat, barley, oats, or quinoa.
Because sometimes you just want a muffin that tastes like it came from Costco.
Am I right? I find it's near impossible to be "good" all the time. I mean, I like treats as much as the next person. And Costco's muffins are.the.bomb.com. I'm not advocating making muffins like these all the time, of course, but you should try them at least once. I used all-purpose flour instead of wheat, canola oil instead of applesauce, and a fair amount of sugar. Yes, I didn't lighten this recipe up one bit. Oh, the results!
The results are- I'm going to have to get these muffins out of the house! They are sooooo yummy. I filled the muffin cups right up to the top, so these muffins are tall and oversized. Take care not to over bake the muffins, they are so moist and flavorful if you yank them from the oven as soon a toothpick pulls out clean.
Happy Friday everyone! Did anyone else have completely weird weather yesterday? We've been under a deep freeze in our little NE corner of Kentucky, for almost the entire last month. Until yesterday. I took the boys out at 8 am, when it was 38º, wearing the whole shebang, of course. This entailed mud boots, leg warmers, pants, shirt, hoodie, coat, gloves, and hat. The next time we went out was 1 pm. The Weather Channel said it was 70º, but who can believe that when it has been in the single digits for a month? I stepped out into the garage in leggings, a long sleeved t-shirt, and FLIP-FLOPS. It was freezing in the garage. Harump, I grumbled to myself at the Weather Channel. Until I made it through the garage to outside, and felt... spring. It was warm. Balmy, I'd say. It felt weird. You'd think you'd enjoy a day like yesterday, but the atmosphere felt incredibly unstable all day. And sure enough, we had resounding thunderstorms most of the night.
Now, the local news is telling us to expect SNOW next week. This weather is making me crazy.
I hope everyone has a great weekend! And make these muffins, you won't regret it :)
Ingredients (makes 12 oversize standard muffins):
3 cups all-purpose flour
4 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
2 large eggs, room temp
1 cup granulated sugar
1 cup milk, at room temp
1/2 cup canola oil
1 tsp vanilla
2 cups frozen raspberries and blueberries
1. Preheat oven to 425º. Spray a standard muffin pan with cooking spray, set aside.
2. In a large bowl, combine flour through salt. Give it a quick whisk to blend.
3. In a separate large bowl, whisk together the eggs and sugar until smooth and no lumps remain. Add milk through vanilla, whisk to combine.
4. Fold dry ingredients into wet. Do not over mix. You only want to fold the ingredients together until they are just combined. Vigorous mixing will result in tough muffins.
5. Very carefully, fold berries into batter. Spoon batter into muffin pan, filling cups to the top. Bake in preheated oven at 425º for 5 minutes, then lower temperature in oven to 375º. Bake for another 11-15 minutes at 375º, or just until a toothpick comes out clean (mine went exactly 12 minutes after I turned the temperature down, however I do have a convection oven).
6. Remove muffins from oven. Cool in muffin pan 20 minutes, then remove to a cooling rack. Serve immediately or allow to cool completely before storage.
|Recipe adapted from Sally's Baking Addiction|