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France, Recipes

BaconTunaMelt’s K.I.S.S. Muffins

Strawberry walnut crumb wheat muffins.

Does that sound like something you can’t make? If you said yes, I’m gonna suggest that you read this post in its entirety. If you haven’t made muffins before (and want to), check out how we easily we made these awesome muffins from scratch. Like our super simple yema recipe, we’ll be following the K.I.S.S. rule (keep it simple, stupid) for this one.

Because of my inability in the kitchen, I thought making muffins would require me to buy myself a fire extinguisher. Then I found a recipe that seemed simple enough (I’ve already memorized it by heart). Even with my little tweaks (I couldn’t find blueberries), it still turned out pretty well.

Here’s what you’ll need-

Dry stuff: Wet stuff:
  • 1 1/2 cups of all-purpose flour
  • 3/4 cup white sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1 egg
For the crumb: Flavor/topping:
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 cup halved strawberries (or blueberries)
  • 1/2 cup chopped walnuts

Let’s get started, shall we? First, mix all the dry ingredients in a medium sized bowl. Then mix all the wet ingredients in a smaller bowl. Pour the contents of the bowl with the wet ingredients and mix just until the dry stuff has dissolved all of the wet stuff (be sure not to overmix). Fold in the flavor/toppings into the batter and you’re almost done! Easy peasy.

Scoop the batter into your oven safe silicone cups (this batch makes 6 large muffins or 12 medium ones). After this, set your oven to 200°C or 392°F for about 10 minutes to preheat it and then get started on the crumb (the best part!).

With a fork, mash the cubed butter together with the flour and sugar (measurements in the “For the crumb” column) until it forms evenly shaped lumps. Sprinkle it on top of your muffins until the cups are full. Pop it inside your preheated oven, set it for twenty minutes, and start an episode of Spongebob (optional).

As soon as the episode is done (or twenty minutes, whichever comes first), check your muffins. To do that, get a toothpick and stick it in the nearest muffin. If it comes out clean, it’s good to go. If it doesn’t, pop it back in the oven for another 5 minutes and check it until the toothpick comes out clean (repeat until it does).

By this time, your muffins should look as if they were injected with steroids (this one above is a bit flat, i used too little flour the first time). Use a potholder to pull out the pan (do not, and I stress this, do not use a kitchen towel as a substitute. your thumbs will thank me). If everything went well, sit back, relax, and gloat in the fact that you made fabulous muffins from scratch.

Once you get the hang of it, you can use the same base and start experimenting with different flavors. So far, I’ve tried blueberry, apple, banana, carrot, corn, butter, chocolate chip, and almond mocha chocolate chip.

The last batch I baked (almond mocha chocolate chip, carrot wheat crumb, and apple wheat crumb.

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6 Comments

      1. J P Hays

        I like it. It is very clean and easy on the eyes.

        The only problem I have (and it’s a minor one) is that there is no indicator telling how many comments there are to each post, so you’d have to manually check each one to see if there are any comments or replies. Or am I just not seeing it?

        Reply
      2. My take is. Ill take 2 !! But I dont get into doing Yeast breads on the vioeds because time is so limited. We only have 10 minutes to get it all done and yeast breads take HOURS.We dont edit (right now) so in the future when we get better at this, we can def do it! Thanks for watching Crumb Boss TV!

        Reply
    1. Hi Crumbboss! I just finished maikng pumpkin muffins with your recipe and I can’t wait to try them tomorrow morning. I also made the cream cheese icing recipe so the end result will be jumbo cream cheese stuffed muffins! Can’t wait! Kinda like the starbucks pumpkin cream cheese but better because I made them and you helped me. I’ve been trying to upload photos of what I make and I’m having trouble with it on facebook for some reason but Gretchen, you are a blessing for people like me who love to bake and eat:) my most sincere thank you to you and Steph

      Reply

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