Mar 12, 2009
We had an insane sand storm here in Saudi yesterday. It was quite scary. Everywhere was bright orange. People could not see what so ever, not even out the window, just orange. I cracked the window to try to get a picture and it was as if someone dumped a bucket of sand in my face. The airports were closed and everything. My husband said that we are supposed to get another one again here soon. This global warming is scary, weird things happening all over.
Anyway, I will leave you on a better note some yummy, fluffy and sweet muffins. This recipe is easy; it made me wonder why I have never made homemade muffins before. I always thought why bother the box is so easy. However, the box is nothing now that I have had these. Simply divine I tell you.
1 stick (1/2 cup) unsalted butter, melted plus more for pan
3/4 cup plus 2 tablespoons sugar
3/4 teaspoon ground cinnamon
2 cups all-purpose flour
1 tablespoon baking powder
Pinch of ground nutmeg
2 large eggs, room temperature
1 teaspoon vanilla extract
3/4 cup milk
2 plums, pitted and diced
1 nectarine, pitted and diced
1. Preheat oven to 375 F. Generously butter 10 cups of a standard 12-cup muffin tin, set aside. Combine 2 tablespoons sugar and 1/4 teaspoon cinnamon in a small bowl, set aside. In a large bowl, whisk together the flour, baking powder, salt, nutmeg and remaining 3/4 cup sugar and 1/2 teaspoon cinnamon, set aside.
2. In another large bowl, whisk together the eggs, vanilla and milk, Whisk in melted butter. Using a spatula, fold the egg mixture into the flour mixture until just combined. Dividing evenly, fill each of the 10 muffin cups halfway with batter. Smooth the batter with a spatula.
3. Distribute the fruit pieces evenly among the cups. Spoon remaining batter on top, dicing evenly. Sprinkle tops with reserved sugar and cinnamon mixture.
4. Bake, rotating pan half way through until the muffins are puffed and golden, about 18 minutes. Check centers with a toothpick, to ensure it comes out clean.
Yields: 10 muffins
Adapted from Martha Stewart’s Baking Handbook