I seem to have fallen into a rhythm of things I make and bake on a regular basis. I make “my” brown rice twice a week. I make my hubby’s breakfast soup twice a week. Lately I have been making Mazamorra de Trigo and a Vanilla Chiffon Cake once a week – those are my husband’s “snack” foods. (I will post those recipes sometime soon!) But, now it seems like muffins seem to pop up on my kitchen counter once a week.
It is usually a weekend morning when the thought of a delicious fresh-baked muffin is so overwhelming that I just start mixing without a second though. The other day, I made a list of about 50 muffins that I want to make. I guess that is about once a week for a year. We will see how quickly I actually do work through the list. It seems like I can only make a couple “new” ones before my husband asks for “those quequecitos you made…the ones with…” and I wind up making the same ones as before.
I have high hopes for muffins. I believe the fall into two categories. The first is the kind that have those incredible muffin tops (not those kind that we are all trying to avoid, mind you!). The other kind are those that raise up tall and high. Well, I guess there is a third kind…the ones that come out like neither of these two…flat and full of air bubbles. You can see, I am still perfecting the muffin baking here in my kitchen.
When I read that these muffins were flat-topped…I was kind of bummed and reminiscing about the 80’s when all the guys had flat-tops. My muffins belong in the 21st century, not the 80’s! I instantly made the choice to adjust a couple of things, hoping for tall, puffy muffins. Instead, they tried to spread out flat and developed the delicious muffin tops I love.
Delicious, moist muffins with a hint of spice and crumb topping!
- 2 1/2 cups flour
- 1 cup Demerara sugar
- 1 cup rubia sugar
- 1/3 cup salted butter
- 1/3 cup vegetable shortening
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup plain drinkable yogurt (substitute with buttermilk, greek yogurt or sour cream)
- 2 large eggs, at room temperature, well-beaten
- Position rack in oven and preheat to 350F. Line a muffin tin with paper liners.
- Put flour, Demerara sugar and rubia sugar into a bowl and stir to mix well. Add butter and shortening and using a pastry cutter, cut into the flour until it looks like course crumbs. Set aside 1/2 cup crumb topping.
- Add baking powder, baking soda, cinnamon, nutmeg, and salt to remaining flour mixture and stir to mix well. Add buttermilk and beaten eggs and, mix until well blended, thick and shiny. Divide among muffin tins. Sprinkle a rounded teaspoon of reserved crumb mixture on top of each muffin. Bake 25 minutes at 350F or until a toothpick inserted into the center of a muffin comes out clean.
- Transfer to a cooling rack and cool in the pan 5 minutes. Remove muffins from the tin and cool completely.
Instead of using a combination of Demerara sugar & Rubia sugar, you can use 2 cups of light brown sugar.