Sandy
Sarah
carolejeanne
What I love most about the weekends is they inspire me to make yummy breakfasts. All week it’s generally the standard hot cereal or cold cereal dilemma. But on the weekend it’s pancakes, waffles or muffins! Two weekends ago it was Cinnamon Buttermilk Muffins with Boysenberry Jam, my best muffin to date. So here is the yummy recipe which is half from the Williams Sonoma Baking Book and half from my own imagination.
Before you start anything take out the butter and let it sit for a while until it reaches room temperature. Usually only 15 minutes or so. I usually forget to think ahead, and end up microwaving the butter for a few seconds, because I have no patience. : ) Also don’t forget to preheat the oven to 350.
Here is the recipe for a basic buttermilk Muffin:
1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons unsalted butter, at room temperature
1 egg
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
I added a teaspoon of cinnamon just because I LOVE it. I also added the boysenberry jam filling because it just makes it that much faster and easier to enjoy your muffin when you can eliminate the pesky step of spreading jelly on its crumbly unstable surface : ) and honestly is their anything better than a warm jelly filling, I think not!
This batch will make six really big muffins or twelve mini muffins.
Before you start mixing grease the muffin pan with a little butter. No need for those pesky papers, just grease the pan well. <–A little tip from my friend Tatiana!
Okay lets get started. First mix the butter and sugar together until light and fluffy. Next add the egg until the mixture becomes pale yellow and smooth. Next stir together the dry ingredients. Finally add the dry to the wet in three additions. Stir until the batter looks even, it's okay if it's a little lumpy.
When your batter is ready fill the muffin cup a little less than half way, then add a spoonful of jelly to middle and cover with another spoonful of batter. Bake for 20-25 minutes. When they are done let them cool for 5 minutes, and enjoy!
