Versatile As A Woman Muffin Recipe

My boys call them Those muffins.

Baking Illustrated calls them
Coffeecake Muffins.

But I call them More Versatile Than a Woman
Muffins because I have made them every which way but loose and they
are always delicious.Sometimes I was out of sour cream, other times I

added blueberries, chocolate chips, raspberries, and maybe bananas in

place of sour cream or yogurt. Shredded coconut–should try that!


See what I mean? You can take an intelligent woman, give her different
shoes, I mean situations, and she will rise to the occasion. Well, so
do these muffins. Except for the fatal flaw of leaving out the baking
soda/powder…..then they become geology specimens.

I present to you the recipe, inspired by Baking Illustrated and
adulterated wonderfully by me.

And the cool thing is, you can use your food processor….

1/2 cup pecans or other nuts you have on hand
1/4 cup brown sugar
1 t cinnamon (but I forget it frequently)
1 cup white flour
1 cup white whole wheat flour
1 cup sugar
1 t salt
1 stick unsalted butter (4ounces)
1 1/2 t baking powder
3/4 t baking soda
3/4 cup sour cream
1 egg
1 t vanilla or not because I keep forgetting to add it to the grocery list

Oven to 350F. Muffin paper the muffin tin. I make 9 or 10 if I
got carried away with the blueberries or addiments. (Like condiments.
I made it up. Maybe it will be in the urban dictionary next year)

Pulverize the nuts, brown sugar and cinnamon in the food processor.
Dump in a bowl for later.
(Note: toasted hazelnuts are delicious and add a great layer of flavor.
Walnuts work too)
(Second note: white sugar works when out of brown but use a little less)

Flour, salt and sugar to food processor bowl and spin around a couple
times. Dice the butter and pulse to make pea size butter balls. Remove
1/2 cup of this mixture and add it to the nut pulverization bowl.

Add baking soda and baking powder. Zap two or three times in food
processor, to mix. Now dump in the sour cream
(Note to self: a mashed banana and 1/4 cup sour cream works well.
Greek yogurt works too. Regular yogurt is too liquidy).
An egg, and a glug  of vanilla.
(Note: still great muffins when you forget to get vanilla).

Whirl around the food processor til barely mixed. Like a wall flower dance party.

Scoop out 3/4 cup of the strudel topping, ie the butter-nut mixture
and save for the tops. Whirl the rest in with the dough.

At this point, though they are delicious without it, I have been know to
mix in, with a spoon, a cup of blueberries or chocolate chips.

Divide dough amongst muffin tins. Baptize them with the struesel stopping.

Bake 25 minutes or until toothpick comes out clean.

If you over add moisture, like lots of blueberries or use too liquidy
of yogurt, they made need more time in the oven, so you can swoon over the crusty top!

Fight over the muffin tops like A Steinfeld episode.

Bye bye diet! But hello breakfast.

What addiments do you like in your muffins? And if you don’t like muffin tops, you can be my friend. Hahaha!



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