Yield: Yields 12 muffins.
This muffin batter is also delicious with the flavoring variations that follow the recipe. Be sure to add the fruit before the batter is fully mixed to avoid overmixing.
Cranberry-Orange Muffins: In place of the lemon zest and blueberries in the batter, add orange zest and chopped fresh cranberries.
Banana-Walnut Muffins: Don’t add any zest to the batter. Instead add 1-1/2 cups thinly sliced ripe banana and 3/4 cup coarsely chopped toasted walnuts.
Overfilling the muffin cups gives you those great big bakery-style muffin tops.
In the actual magazine, which I still have, it says to add 2 flavorings, such as almond extract, vanilla extract, etc. please update.
I consider this my go-to muffin recipe. I've been making them since the recipe first appeared in the issue years ago. You can truly vary the flavors based on time of year. I get 12 nice sized muffins. I love using creme fraiche in the batter. I will often add a bit of almond extract when making them with raspberries.
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