Tag Archives: muffins

Good Morning, Muffin Mania!

All this muffin talking the past few days has got me curious about the latest and greatest in food-blogger muffin recipes. If I’m going to go through a crisis of muffin preference, I might as well travel the road to an answer that is paved in possibilities. Maybe I’ll start with these recipes:

– I don’t know if English muffins count in this discussion, but how can I deny this tasty-looking offering from This Wisconsin Life? A little time-intensive, maybe, what with yeast being involved and all, but the sound of a homemade English muffin toasted with a poached egg… I mean, just LOOK at those… Maybe this muffin road is the way to go.

Zucchini-Carrot Muffins from We Be Running

– Ah, the zucchini muffin. Poor neglected thing. Usually smaller than other muffins (and mostly devoid of the famed “muffin top”) and not as showy, it gets passed up for its flashier, sweeter brethren in the bakery case. I love making and eating zucchini bread, but have never made zucchini muffins. I think I’ll start with these recipes, the sturdy and slightly intimidating Green and Mean Zucchini Muffins from Baking’n’Books and the dainty, ugly-cute Zucchini and Carrot Muffins from We Be Running. On behalf of the zucchini muffins, I say sincere thanks to these blogs. To the zucchini muffins, I say, “Suffer in silence no more, my slightly sweet, slightly veggie friends!”

– If I could swing it, I’d put coffee in ALL of my food. Whitney in Chicago has taken an ordinary banana nut muffin and made it all the better with a tablespoon of fine-ground espresso. So you get the protein, the potassium, and the full POWER OF CAFFEINE! And do you know what she drank to wash down these powerhouses? A big ol’ mug of Intelligentsia coffee. Damn, straight, Whitney. You are my kind of person.

– I completely forgot how awesome Isa Chandra Moskowitz is at muffin recipes. Thankfully, E.T.F.C has reminded me of the fantastic Cherry Almond muffins from Vegan with a Vengeance. So what if she had a little problem removing the muffins from the tin? Her almond-placement on top of the muffins is nothing short of perfection. (By the by, love E.T.F.C’s elegant minimalist presentation. There’s something so appealing about a vegan-focused blog that doesn’t overly cutefy. Nothing against the sweethearts and kitsch-queens of the vegan blogging scene, but it’s refreshing to have something simple and quick and appealing to look at.)

– Lemon poppy seed muffins. Been there done that. But The Working Wok has baked up a special twist: Lemon Poppy Seed Yogurt Muffins. Desiree even includes a helpful reminder: “Be sure not to let these muffins make you fail your drug test.” Honestly, Desiree, drug test shmug test, I’m going to eat as many of these as I please. Consequences be dammed, I’m in a Muffin Renaissance!

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Good Morning, Graham’s!

Featured in this picture: A large cup of Kona-blend coffee and a blueberry muffin, both from Graham’s Bakery in the Mt. Lebanon Shops. The picture was taken at my desk, thus the slightly depressing cubicle colors in the background (and the stapler and tape dispenser).

I had written last week that I had never had a truly good muffin from a bakery, but I may have been too hasty. This muffin from Graham’s, for instance, was delicious. Like Proust’s Madeleine, it transported me to another time and place in my life, to other muffins I had enjoyed. Something about a blueberry muffin always tastes the same, even when the recipes are radically different, and it’s not just the shared titular ingredient. There’s a sameness that make them comforting far beyond the normal breakfast pastry.

That being said, there’s still something about a bakery or store-bought muffin that doesn’t jive so well with me. I think it’s the size. When I make muffins at home, they’re a good hand size, substantial but not overwhelming. Bakery muffins, in particular, tend to have a more-is-better type of approach, which always leaves me with about half-too much muffin. I’m left full of muffin but not satisfied.

The Graham’s muffin had one big positive aspect and that was its relatively mild flavor. It was moist and not sickly sweet (although you can get that variation by buying a muffin with icing or sugar crumbs – I opted to take my muffin naked as the day it popped out of the oven, which judging by the taste of it had only been mere hours before), and it didn’t leave me with the vague sick feeling that most store-bought muffins inflict. It was definitely a quality muffin experience, but I’m coming to terms with the possibility that I just don’t like muffins all that much. I refuse to fully submit to that belief, but it’s something to think about.

Anyway, if you’re in the Mount Lebanon area, do yourself a favor and stop by Graham’s for a sweet snack. In addition to the muffins, I can recommend the cheese-stuffed croissant (sigh…), the pecan bun, their “French” donuts (crullers… they’re crullers, dammit), and, of course, their heavenly Paczki.