Mastering Muffins

This year National Muffin Day and Presidents' Day share the same calendar date of February 20th. I wanted to post some of my favorite recipes for the holiday, because I thought that many of you may have some extra time on your hands to make them. As I was gathering recipes, I began wondering if any of our presidents were muffin aficionados, so I started doing some research. I learned that Thomas Jefferson's breakfast table included what author Margaret Bayard Smith described as "excellent muffins," and that since the recipe was first developed at the end of the 18th century, muffins have graced the table of many American presidents . 

Muffins are special to me, because they were the first treats I ever baked on my own when I was a child. I remember how quick and easy they were to make, and, how empowering it felt to prepare the perfect snack or dessert in minutes.  According to my parents, I loved making them so much that I would get muffin mixes and tins in my Christmas stocking instead of toys and candy. Once I was able to read, I started following recipes and making them from scratch.

Nowadays I use muffins to showcase "new" ingredients and re-purpose leftovers or excess fruit and nuts. Even now, having them on hand makes me feel the same sense of warmth and security that baking with my family gave me as a child. Here are a few favorites - including a gluten-free and a diabetes friendly version.  Keep in mind that muffins will keep for 3 days in the fridge. They can also be frozen for up to 2 months. To thaw, leave them overnight in the fridge.

 Dulce de Leche Muffins
 
These muffins are fluffy and moist muffins …and can be made ahead and frozen. Purchase dulce de leche from Latin and gourmet markets. 

Yields: 12 standard-size muffins

Ingredients:
1½ cups all-purpose flour, sifted
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
2 large eggs
¾ cup granulated sugar
¼ cup  applesauce
1 cup Greek yogurt or sour cream
1 teaspoon pure vanilla extract
½ cup canned or homemade dulce de leche
½ cup shredded coconut, if desired

Preparation:
Preheat oven to 350F/175C. Grease 12 muffin cups or line them with liner papers.
In a large bowl mix together flour, baking powder, cinnamon, and salt. Set aside.
In a mixer bowl fitted with paddle attachment, beat together eggs and sugar on medium-high speed until light and fluffy, about 3 minutes. Mix in applesauce and yogurt or sour cream and vanilla extract, then beat in dulce de leche until combined and turn off mixer. Add flour mixture and beat just until combined.
Divide the mixture between the muffin cups, filling them ¾ of the way, and sprinkle with coconut. Bake for 15 minutes or until a toothpick inserted into the center of the muffin comes out clean. Allow pan to cool for 10 minutes, then move muffins and allow to cool completely.

Get my Muffins Filled with Cranberry Spice Compote here. Since cranberries are native to North America - these are the perfect way to celebrate an American holiday like Presidents' Day!

 

 Gluten Free Blueberry Pecan Muffins

 Banana Chocolate Chip Muffins

 Whole Wheat, Oat, and Apple Muffins with Stevia