Pumpkin Spice & Rye Muffins. Berry Vanilla Muffins.
This recipe was born out of necessity. My good friend needed Muffins. Less Buttery and Sugary than a cake, so ideal for breakfast, with that all important fruit or veg hit (for feeling virtuous) and that crunchy top that lifts off in chunks and fills your mouth with sweet, crispy goodness.
Here, I’ve used a reverse method, where the fat coats the flour, inhibiting the development of gluten, making for a much more tender crumb. These store well in an airtight container and can be refreshed with a 30 second blast in the microwave for that ‘Just Baked' sensation. Now go get baking!
350g Plain White Flour (410g if Making Berry Muffins and omit the Rye)
60g Rye Flour
175g Golden Caster Sugar
½ tsp Salt
1 ½ tsp Pumpkin Spice Blend (or use ground cloves, nutmeg & cinnamon). 1 tsp Vanilla if making Berry Muffins, omit the spice.
1 ¼ tsp Baking Powder
210g Butter, chilled & cubed into 2cm cubes
3 Large Eggs, lightly beaten
100g Milk (130g If making Berry Muffins)
400g Pumpkin Puree (or 400g Fresh/ Frozen Berries)
50g Demerara Sugar for topping
1. Preheat oven 180C and line a 12 hole muffin tray with paper cases.
2. Add the flours, sugar, salt, spice and baking powder to a bowl of a stand mixer and add in the cubed butter. Mix with the paddle attachment to form coarse breadcrumbs, no further, small chunks of butter are fine. Or rub in using your fingers.
3. Add the eggs, milk and vanilla (if using) and gently mix to incorporate. Stop! The idea with muffins is not to over mix or they will be tough and cakey.
4. Fold in the puree or berries until just incorporated then stop folding.
5. Divide the mix between your cases and sprinkle with the demerara sugar. Bake on the middle shelf for 25-30 minutes or until tender throughout. Cool on a cooling rack if you can wait, or else eat whilst piping hot!