This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!
1cupshredded zucchini (about 1 medium zucchini)
1 2/3cup all-purpose flour (210 grams)
2teaspoons baking powder
1/4teaspoon fine sea salt
1/2cupplain Greek yogurt (123 grams), room temperature
1/2cup coconut oil, melted (110 grams) *
1/4cupmilk (61 grams), room temperature
2 large eggs, room temperature
1 tablespoon pure vanilla extract
1/2cup brown sugar
1/4cup coconut sugar (50 grams) **
*You can also use canola, vegetable or baking olive oil
**You can also use granulated sugar
1cup all purpose flour (120 grams)
1/4cup brown sugar (50 grams)
6tablespoons coldbutter, grated (85 grams)
Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray. Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use. This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
Add the wet ingredients to the dry and mix until just combined. Stir in the zucchini just until it is incorporated. Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping. There’s a lot of streusel, but that’s how I like mine:)!! Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
I hope you make these delicious muffins, and if you do, tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures. Enjoy!
When I was a little girl, my mom would buy Thomas’® English muffins. They weren’t something she bought all the time, so when they were in house, it was a treat.
I would always toast mine, and I would slather one side of my muffin with peanut butter and the other side with jelly. I loved the way the peanut butter would nestle down into the famous “nooks and crannies”.
Fast forward to the present. I still love English muffins. I still like to toast them, and instead of peanut butter, I slather them with butter and jelly (homemade strawberry is the best!). You won’t want or need to toast these amazing muffins. Eating them fresh and warm is the way to go!
My youngest grandson Emerson loves English muffins and strawberry jam, so I thought it would be fun to make him some!
In large bowl whisk flour, yeast and salt. Set aside.
In a saucepan warm the milk, water and butter on low heat just until the butter melts. It should not be real hot!!
Pour almost all of the milk mixture into the flour mixture and stir with a wooden spoon. If the dough is too dry, add the remaining milk. The dough should be a little sticky and you should be able to form a shaggy ball.
Cover the bowl with plastic wrap and place in a warm area. The dough will sit for 12-18 hours (I usually start the dough the night before making them). This is the fermentation period and the reason you don’t have to knead the bread. This also gives the muffins all those “nooks and crannies”.
Place the dough on a floured surface.
Sprinkle a little flour on top. Cover with a linen towel and let rest for 10 minutes.
Roll the dough to about 3/4″ thick. Make sure to keep your rolling pin and work surface floured so the dough doesn’t stick. The dough is a little sticky.
Using a 3″ round cutter, make 6-7 circles. Place a couple of inches apart on a baking sheet lined with parchment and dusted with corn meal (you can use flour if you don’t have corn meal). Cover with a towel and allow to rest for 45 minutes.
After 45 minutes the muffins will be a little puffy.
Heat a large non-stick pan over medium-medium/low heat. Gently place 3 muffins in the pan (being careful not to deflate them). Cover with a lid (this helps to steam them), and cook for 7-8 minutes. Remove the lid and turn the muffins over. Cook for another 3-4 minutes. The sides will be soft, but not sticky. Place on a cooling rack to cool.
I like to fork split my muffins.
Place on a plate and cover with a generous amount of butter and homemade strawberry jam. YUM!!!
I hope you make these delicious English muffins and if you do, tag me on Instagram @goodeatsbymimi. I would love to see your pictures:).
Last weekend my husband and I traveled over to Lewes, Delaware. We like to go to this quaint little town every so often.
While we were there last week we went to the local farm market. I don’t know about you but I love meandering around farm markets. There’s something about a town coming together. All the venders bringing their best! The thought of having your pick of fresh fruits, vegetables, homemade cookies, cakes, breads….ohhhh the breads! Yummy!! This brings me to these plum muffins. As we were walking over to the table with a huge sign that said “Old World Breads” I found myself being really excited to see the different breads. My love for good crusty bread is real people! Taking my bread knife and slicing through a delicious loaf of yumminess….oh my!
Well, when we approached the table my eyes zoomed in on the most beautiful plum frangipane tarts I’ve ever seen! They also had mini tarts, so of course we had to buy one. My husband and I spoke to the people attending the table. They were so nice and took the time to tell us a little about the bakery. We were happy to hear that it is adjacent to the new bike path. Yay!!
After we made our purchase it was useless to think I could focus on anything but eating the baked delight that was inside the little brown bag they had placed it in! We walked over and sat on a bench overlooking Blockhouse Pond. It was a beautiful day and it was about to get even better! As I sat there enjoying my mini plum frangipane I was taking my time. I was savoring every bite and wondering if I could remake it so I could have one anytime I wanted.
Fast forward to this weekend. I went to our local farm market and purchased 6 small and very ripe plums. They were so juicy and delicious.
I decided to make plum frangipane muffins. After a few attempts I was able to make something that came very close to tasting like the goodness I had last week. I didn’t top mine with almonds though. I didn’t have any on hand (I thought I had some in the freezer but didn’t). I’ll definitely use them next time because they really add to the taste and texture (but they’re really good without them tooJ).
I hope you make these muffins, and if you do tag me on Instagram. I’d love to see your pictures and hear about how you like them too!!
If you’re ever in Lewes, Delaware, make sure you stop in @oldworldbreads. You will be so glad you did!
4 plums pitted and sliced
3 Tablespoons Turbinado Sugar – Divided
1 ¼ Cups All Purpose Flour (165 grams)
¼ Cup Almond Flour (30 grams)
1 Cup Granulated Sugar (200 grams)
2 Teaspoons Baking Powder
¼ Teaspoon Salt
2 Large Eggs – Room Temperature
Zest of One Lemon
1 Tablespoon Fresh Lemon Juice (add to milk to make buttermilk)
½ Cup Milk (120 ml) – Room Temperature
½ Cup Canola Oil (120 ml)
1 Teaspoon Pure Vanilla Extract
½ Teaspoon Vanilla Bean Paste
Preheat oven to 375 degrees. Line muffin tin with paper cups. Spray lightly with baking spray. Slice plums and place in a bowl. Toss with one tablespoon turbinado sugar and set aside.
In a medium bowl whisk together the all purpose flour, almond flour, granulated sugar, baking powder, and salt.
In a large bowl blend the eggs, lemon zest, buttermilk, canola oil and extracts until completely mixed
Add the dry ingredients to the wet ingredients and mix just until incorporated. Do not over mix or your muffins will come out tough (Nobody wants a tough muffin!!).
Fill muffin cup ¼ full. Place some of the plums on mix and top with enough mixture to fill the cups ¾ full. Top with more plums and bake for 25-28 minutes. Check with cake tester. Muffins are finished when golden brown on top and tester comes out clean.
Allow muffins to cool on cooling rack. Dust with confectioner sugar (optional). Enjoy!!!
I love blueberry muffins! I would even go as far as to say they are my favorite. When you make that crumble to put on the top…mmmm!! When they’re baking in the oven, the smell is going to be ridiculously amazing!! With your senses being tormented, you can’t wait for them to come out of the oven.
I’m not anti butter by any means, in fact, I am very much pro butter, but I like to eat my muffins plain.
When they come out of the oven, and they’re sitting all pretty on the cooling rack, I’ll wait until one is just cool enough to eat. I’ll have my cup of coffee in hand all ready to go! Breaking it open to see all those beautiful blueberries….Oh My Goodness!!!
You have got to make these! I promise you will not be disappointed!!
So go on, use up those blueberries that are hanging out in your “fruit and veggie” drawer! Let’s face it, it’s September and we all want to get started with baking everything “cinnamon and spice”!!
Crumb topping ingredients:
1 cup all purpose flour (120 grams)
1/3 cup brown sugar (70 grams)
2 tablespoons granulated sugar (25 grams)
1 teaspoon baking powder
1/8 teaspoon salt
6 Tablespoons butter melted (85 grams)
Combine flour, sugars, baking powder and salt in small bowl. Stir in the melted butter then work the mixture with your fingers until it resembles pea sized clumps. Put aside
2 cups all purpose flour (240 grams)
½ cup brown sugar (107 grams)
½ cup granulated sugar (100 grams)
2 teaspoons baking powder
½ teaspoon salt
1 cup canola oil (237 ml)
1 tablespoon lemon juice
Zest of one lemon
¾ cup milk (177 ml)
½ tablespoon vanilla bean paste
1 ½ cups fresh or frozen blueberries (255 grams)
In a medium bowl whisk together the flour, sugars, baking powder, and salt. With a stand or hand held mixer, blend the oil, lemon zest, lemon juice, milk, eggs and vanilla bean paste until just combined. Fold the flour mixture into the wet ingredients (do not overmix!). Stir the blueberries into the mixture. Be gentle as to not break them.
Scoop the mix into prepared baking tins and bake at 375 degrees for 25-30 minutes. Cool on racks and enjoy! Muffins can be frozen or kept in an airtight container.