Quick Breads 2

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Starbucks Blueberry Muffins

Course Breakfast, Brunch, Quick Breads
Cuisine American
Keyword Culinary 1, Culinary 2

Ingredients

  • ½ cup butter melted and cooled for 5 minutes
  • 1 cup granulated white sugar
  • 2 large eggs
  • ¾ cup buttermilk
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ cups fresh or frozen blueberries
  • Turbinado raw or Demerara sugar as needed for topping

Instructions

  • Preheat oven to 425F. Spray muffin pan generously with non-stick spray.
  • Whisk the melted butter with the granulated sugar till it just begins to dissolve, then add the eggs and whisk till frothy and no bits of white or yolk remain. Add buttermilk and vanilla. Mix till well combined.
  • Sift the flour with the baking powder, baking soda and salt. Sprinkle dry over wet mixture. Stir VERY carefully – just until combined. Gently fold in the blueberries using a rubber spatula.
  • Scoop the batter into the muffin tin and sprinkle each one with a teaspoon of Demerara or Turbinado sugar. Allow batter to rest for 10 minutes before baking.
  • Bake for 5 minutes at 425˚F, then reduce the heat to 350˚F WITHOUT OPENING THE OVEN DOOR. Bake for another 12-16 minutes or until a toothpick inserted into the center comes out clean. Muffins will also spring back when lightly touched on the top when done.
  • Allow muffins to cool for 5 minutes then remove from pan to a cooling rack.

Notes

Some people prefer a streusel topping on their blueberry muffin. If this is you, make this:
Ingredients for the streusel topping:
  • 40 grams (4 tbsp.) light brown sugar; 
  • 50 grams (5 tbsp.) all-purpose flour;
  • 35 grams (2 tbsp.) cold butter cut into cubes;
  • Pinch of salt
Instructions:
  1. Place sugar, flour, butter and salt in a bowl and blend with your hands until you get a crumbly mixture.
  2. Sprinkle crumbs generously on top of each muffin before baking
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Banana Bread

Course Quick Breads
Cuisine American
Keyword Culinary 2
Servings 6

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup butter room temperature
  • ¾ cup brown sugar
  • 2 eggs beaten
  • ⅓ cup greek yogurt or sour cream
  • 2 ⅓ cups mashed overripe bananas
  • 1 teaspoon vanilla extract

Topping

  • ¼ cup flour
  • ¼ cup rolled oats
  • ¼ cup brown sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons butter room temperature

Instructions

For Topping

  • In bowl of food processor, combine flour, rolled oats, sugar and cinnamon. Pulse once or twice to break down oats. Remove to medium bowl. Add butter and mix with a fork or pastry cutter until coarse and crumbly. Reserve.

For Muffins

  • Preheat oven to 350*F. Lightly grease muffin tin.
  • In a large bowl, combine flour, baking soda, cinnamon and salt.
  • In bowl of a stand mixer fitted with a paddle attachment, cream together butter and brown sugar and fluffy. Add in eggs in at a time, blending well between additions. Add yogurt and bananas, mixing until thoroughly combined.
  • Combine dry into wet mixture; stir just to moisten. DO NOT OVERMIX. Pour batter into prepared muffin tin, 3/4 full. Sprinkle each with topping.
  • Bake in preheated oven for 20-25 minutes, until a toothpick inserted into center of the muffin comes out clean. Let cool in pan for 5 minutes, then turn onto a wire rack to cool completely before serving.