3 Recipes From Hamptons Bakers To Try On National Muffin Day

Rachel Feinblatt | February 19, 2021 | Food & Drink

carohero.jpgDo you know the muffin man? If you live in the Hamptons, you sure should, because our bakeries are cooking up some of the sweetest muffins in the game.

National Muffin Day comes Feb. 20, and to celebrate, we asked some of our favorite Hamptons bakers for their best recipes. Turn your kitchen into the place to be and try these muffin recipes today.

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Blueberry Muffins

from Country Weekend Entertaining by Anna Pump with Gen LeRoy

Ingredients:

  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) melted butter, cooled slightly
  • Zest of 1 lemon, grated
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 3/4 cup milk
  • 2 cups fresh blueberries

Directions:

  1. Preheat the oven to 375 degrees F. Line 12 muffin cups with paper.
  2. In a large bowl, combine the flour, baking powder, baking soda, sugar, salt and butter. Add the lemon zest, vanilla, eggs and milk. Beat by hand until the ingredients are well blended. Fold in the blueberries.
  3. Scoop the batter into the muffin cups, filling each compartment level to the top. Bake for 25 to 30 minutes. To test for doneness, insert a toothpick into the center of the muffin. If it comes out clean, it's done.

See also: Weekly Recipe: Chef Nyesha Arrington's French Onion Style Pot Roast

Raspberry Corn Muffins

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A post shared by Ina Garten (@inagarten)

from The Barefoot Contessa Cookbook, Ina Garten

Ingredients:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup fine cornmeal, such as Quaker
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 1½ cups whole milk
  • ½ pound unsalted butter, melted
  • 2 extra-large eggs
  • ¾ cup good raspberry preserves

Directions:

  1. Preheat the oven to 350 degrees. Grease the top of a muffin pan and fill each cup with a paper liner.
  2. In a large bowl, combine the flour, sugar, cornmeal, baking powder and salt. In a separate bowl, combine the milk, melted butter and eggs.
  3. Pour the wet ingredients into the dry ones and stir with a rubber spatula just until the ingredients are blended. Set the batter aside for 10 minutes to allow the ingredients to rest.
  4. With a standard ice cream scoop (you can also use a spoon), place a rounded scoop of batter into the paper liners, filling each one to the top. Bake for 25 to 30 minutes, until the tops are lightly browned and a toothpick comes out clean.
  5. Cool slightly and transfer the cupcakes to a cooling rack. Allow to cool for 10 minutes.
  6. Spoon the raspberry preserves into a pastry bag fitted with a large round tip.
  7. Push the tip of the bag through the top of the muffin and squeeze 1 to 2 tablespoons of preserves into the middle of each muffin. Serve warm or at room temperature.

Banana Chocolate Chip Muffins

Mix and Recipe from William Sonoma

Ingredients:

For the streusel:

  • 2 Tbs. unsalted butter, melted
  • 1 package streusel mix (included)

For the muffins:

  • 1 package muffin mix (included)
  • 2 very ripe bananas
  • 1 egg
  • 6 Tbs. (3/4 stick/90g) unsalted butter, melted

Directions:

  1. Preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.
  2. To make streusel, in a small bowl, stir together butter and streusel mix until mixture is crumbly; set aside.
  3. In bowl of stand mixer fitted with paddle attachment, combine muffin mix, bananas, egg and butter. Beat on medium speed until bananas are thoroughly mashed and mixture is combined; approx. 1 minute.
  4. Divide batter evenly among wells. Sprinkle each muffin evenly with streusel mix.
  5. Bake until toothpick inserted into center of muffin comes out clean, about 22 to 25 minutes.
  6. Let cool in pan for 5 minutes, then transfer muffins to wire rack. Serve warm or at room temperature.


Photography by: Photo courtesy of Loaves & Fishes