Cleo Coyle Recipes.com: muffins

Showing posts with label muffins. Show all posts

Cleo Coyle's Best Blueberry Muffins

This is it. The best recipe for Blueberry Muffins (in my opinion, of course)! Why do I call it the best? Because it yields impressive results with little fuss and few ingredients. It's the best because it's the kind of recipe that I use again and again.

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🍀 Here in New York City, our St. Patrick’s Day parade is one of the largest and longest in the world with over 3 million spectators. Hot coffee is a must for me and my husband on those cold March mornings when we line up with our fellow New Yorkers and tourists from all over the world to watch the parade.

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Portable food is also a good idea, especially when it’s green, which is why I developed a special St. Patrick’s Day Shamrock Green Pistachio Muffin using ricotta cheese. Why ricotta?

Because even though everyone is Irish on March 17, and New York owes a huge debt to its Irish immigrants, I've got Roman roots, just like St. Patrick, and the sweet, soft Italian cheese of ricotta is a fantastic ingredient for making tender, tasty muffins. It gives the muffins a nice substance without making them dry or heavy, so they're satisfying as well as delicious. Try them warm, right out of the oven, split open and slathered with butter or cream cheese, aahhh...

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Marc and I always look forward to the flavors of the holiday season, including (and especially) eggnog. Tender and rich, these little muffins magically capture that beautiful, delicate flavor. They are superb paired with coffee, which makes them a lovely breakfast treat, a satisfying afternoon or late-night snack, and even a delight on serving trays during the holidays. From our hearts, we wish you peace, love, joy, and a very...

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Merry Christmas!

☕ ~ Cleo Coyle, author of

The Coffeehouse Mysteries

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This is one of my favorite muffins to bake. It has the taste of a strawberry shortcake but with less fat and calories, making it a lovely breakfast or coffee-break snack.

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free recipe PDF.

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Eat with strawberry joy!

~ Cleo

A Note from Cleo

Tender and sweet, these muffins are dusted with cinnamon sugar and one bite will remind you of an old-fashioned cake doughnut, the kind you might order at a diner counter with a hot cuppa joe.

These babies are always on the menu at our fictional Village Blend, the century-old Greenwich Village coffee shop that serves as the setting for our Coffeehouse Mysteries...

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CoffeehouseMystery.com

Since our amateur sleuth Clare bakes them for her customers, these Doughnut Muffins would be a fantastic treat for a book club meeting. Served with coffee or tea, these melt-in-your-mouth treats will make your discussion of Clare Cosi's latest case even more cozy.

NOW CLICK THE CUP!

☕

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☕ Cleo's Coffee Shop

Doughnut Muffins

Makes 12 standard-size muffins

For the batter:

12 tablespoons unsalted butter, softened

1 cup white, granulated sugar

2 large eggs, lightly beaten with fork

1 cup milk (whole or 2%, not skim)

2-1/2 cups all-purpose flour (spoon into cup and level off)

2-1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon table salt

1/2 teaspoon ground nutmeg

For the cinnamon-sugar topping:

1/2 cup white, granulated sugar

1 teaspoon ground cinnamon

2 tablespoons butter, melted

Step 1—Prep your oven and pan: First preheat your oven to 350° F. This recipe should be made in a standard muffin or cupcake pan. Because it bakes up nice-sized muffins with generous tops, lightly spray the tops of your standard muffin pans with non-stick cooking spray. This will prevent the tops from sticking to the pan. Line the muffin cups with paper holders.

Step 2—Make the batter: Using an electric mixer, cream the butter and sugar until fluffy. Add in the eggs and milk and continue mixing. Stop the mixer. Sift in the flour, baking powder, baking soda, salt, and nutmeg and mix only enough to combine ingredients. Batter will be thick. Do not over mix at this stage or you will develop the gluten in the flour and toughen the muffins.

Step 3—Bake: Using two tablespoons (one to scoop, the other to scrape in the thick batter), fill each cup to the top, dividing any remaining batter among the 12 cups.

Bake for 20-25 minutes, or until the muffin tops spring back lightly when touched and a toothpick inserted in the center of a muffin comes out clean. After a few minutes out of the oven, remove muffins from the pan and cool on a wire rack. (Muffins that remain long in a hot pan may end up steaming, and the bottoms may become tough.)

Step 4—Finish with cinnamon-sugar topping: Mix together the sugar and cinnamon in a shallow bowl. Melt the butter, brush it lightly over the muffin tops...