- 1 year ago
In this video, Martha Stewart shares some of her best muffin recipes: zucchini, carrot, and coffee cake varieties. She uses simple ingredients and classic flavors to make muffins that are moist, tender, and perfect for breakfast, brunch, or snacking.
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00:00You need one pound of zucchini and just use your box grater and grate the zucchini.
00:07There, that's good.
00:08Now zucchini is a wet vegetable and you want to try to get as much moisture out of this zucchini as possible.
00:15So what I'm going to do is just put it all into a cloth and we'll just let that sit for a second until the juices start to run and then squeeze.
00:25And while we're waiting for that, you can start the rest of the muffin.
00:32Melted butter, three quarters of a cup and three large eggs and one and a half cups of granulated sugar.
00:42And this is another muffin that's easily made by hand without an electric mixer.
00:48You can just make it in a bowl.
00:50Stir well until incorporated.
00:52And to this add the zest of one bright orange.
00:58And you just want the outside bright skin of the orange when you're zesting.
01:06And squeeze the juice too.
01:09And we just need a tablespoon, so just sort of eyeball it.
01:13So those are our wet ingredients.
01:21Simple, fragrant, really fragrant.
01:23It just smells delicious.
01:25Now for our dry ingredients.
01:27Two and a half cups of unbleached all-purpose white flour.
01:32Two and a half teaspoons of baking powder.
01:36You might say, oh, why so much?
01:37Well, you remember we're having zucchini.
01:40It's sort of a heavy addition to the batter.
01:42That's why you need a little bit more leavening.
01:46And some other interesting ingredients.
01:49A quarter of a teaspoon of anise seed.
01:52A quarter of a teaspoon of ground cinnamon.
01:55Ground cardamom.
01:57From cardamom seed pods.
01:59Mix these together.
02:03So we now have our dry ingredients.
02:07Now we have to squeeze our zucchini.
02:09Now watch this.
02:10Just twist the cloth.
02:13I remember doing this as a child for my mother.
02:16When we made cabbage pierogi,
02:19we would squeeze the steamed cabbage and get all the moisture out of it.
02:23So that's enough, I think.
02:26Now this can go right into your wet ingredients.
02:29This same recipe actually can be adapted to other kinds of squash.
02:34You can also use carrot.
02:36And now add your dry ingredients.
02:40Makes a nice batter.
02:42And if you notice, the muffins that we're making on this show all have a little bit of a twist.
02:50A topping, a sprinkling, a spice makes a much more interesting muffin.
02:57So these are now ready to spoon into our papers.
03:02Just pieces of parchment paper folded like a tulip cup.
03:06So use a half cup ice cream scoop.
03:10And gently drop the batter down into the paper.
03:14And this should make 10 muffins.
03:17Make sure your oven is preheated 325 degrees and bake for about 25 minutes.
03:25This zucchini muffin has a sugar glaze made out of powdered sugar, orange juice, and orange zest.
03:33And you'll want about a tablespoon of glaze on top of each of these beautiful muffins.
03:41And I also like to garnish with a little piece of chervil.
03:47This is a great late summer muffin when you have way too much zucchini in your garden and don't know what to do with it.
03:56Make the best homemade carrot muffins.
03:59They're spicy and they are really, really good.
04:03I like them for breakfast with a cup of tea.
04:05Children love eating them when they get home from school.
04:08And the recipe is sort of clever because you can make the batter, put the batter into muffin papers like this.
04:17And then put the whole thing into the freezer.
04:20Well wrapped, of course.
04:21And you can pop them into the oven when you want fresh muffins.
04:25The recipe is from our January-February issue of Everyday Food.
04:29Whisk together two and a quarter cups of all-purpose flour.
04:32A half a cup of sugar.
04:34And if you use the whisk, you don't have to sift.
04:38This breaks up all the lumps.
04:40Two teaspoons of pumpkin pie spice.
04:43This is a spice that you can make yourself.
04:45It's a mixture of cinnamon, cloves, ginger, nutmeg, and allspice.
04:48Two teaspoons of baking powder.
04:51And make sure you have fresh baking powder.
04:53And three quarters of a teaspoon of baking soda.
04:57Because we're using a little bit of yogurt in this recipe.
05:01And, oh, don't forget, half a teaspoon of salt.
05:04Whisk this up.
05:08And in a separate bowl, whisk together one and a quarter cups of yogurt.
05:13I like, when I bake, to use plain, regular yogurt.
05:18If you're on a diet, you can use low-fat.
05:20If you happen to have vanilla yogurt, you could use that.
05:24But I like plain yogurt.
05:26Why glop it up with anything else?
05:29So, we're going to need one and a quarter cups.
05:33Four tablespoons of melted, unsalted butter.
05:36We've already melted it.
05:38And two large eggs.
05:40You can break the eggs into a separate bowl first, just to make sure they're okay.
05:48Because every now and then, you might get a bad egg.
05:53If you're worried about that, break your eggs first, then add all the other ingredients.
05:59Because that bad egg can ruin a cake.
06:03So, mix this all up together like that.
06:05And then, add this to your flour.
06:14Just make a well right there.
06:20And pour all your liquid ingredients in.
06:24And you can stir it with a spoon or a spatula or whatever.
06:29Isn't it nice to make muffins by hand?
06:30So, it's a nice, rich batter.
06:42Now, add your carrots.
06:44So, it's two cups.
06:47If you have a food processor, you can grate your carrots very, very quickly in the food processor.
06:54And if you're making a lot of muffins, that might help you a lot.
06:58But, this has such a nice texture with the hand-grated carrots.
07:05Carrots are high in vitamin A, beta-carotene.
07:09Very nice.
07:10And they add a lot of fiber to these muffins.
07:14You could add a little bran to the muffins if you want.
07:17And this is a good yogurt-based recipe, which you can add other things.
07:23So, you could turn this, just change the carrots to zucchini.
07:27Delicious.
07:28Mashed bananas.
07:30Delicious.
07:32And so, now, you spoon or scoop the batter into your prepared muffin tins.
07:37Now, I like cooking in the paper because each muffin is individual.
07:42You don't really mess up your pans.
07:47You have less cleanup.
07:49And this recipe makes 12 lovely muffins.
07:57This scoop is about a third of a cup in size.
08:00And if you want to bake these immediately because your family is standing around looking at you
08:14with their mouths watering,
08:17preheat your oven at 375 and bake them until they are a nice golden brown on the top,
08:23about 20 to 25 minutes if they're not frozen.
08:26And if they're frozen, bake them for about 35 minutes in a preheated oven.
08:32So, I'm going to put one pan of muffins into the oven, 375.
08:39And the other, because I can't wait to have them,
08:42and the other pan I'm going to put into the freezer just so they get hard.
08:47And as soon as they are, I'm going to wrap them really well.
08:50And so, tomorrow, I can have muffins again, and I don't have to go through the process.
08:58So, here's another really delicious muffin, fruit-filled coffee cake muffins,
09:03topped with a sprinkling of cinnamon and sugar.
09:06These muffins are hard to resist.
09:08I chose a nice, firm, ripe Santa Rosa plum.
09:13They're kind of sour-sweet with a red skin.
09:16And just cut it up, three plums will save those.
09:20And right in the bowl here, your dry ingredients, two cups of all-purpose flour.
09:26And if you store your flour in a glass container like this, it's very easy to dip in and measure.
09:33Three quarters of a cup of granulated sugar, half a teaspoon of salt,
09:39half a teaspoon of cinnamon, and one tablespoon of baking powder.
09:48And sift this with your wire whisk.
09:52Very easy.
09:54And, oh, just a large pinch of freshly grated nutmeg.
10:00That's a large pinch.
10:02And now into this bowl, two eggs.
10:06I need large eggs.
10:07And you can whisk these with three quarters of a cup of milk and one teaspoon of vanilla.
10:25And a half a cup of melted butter, melted and cooled.
10:31And always keep your ingredients at room temperature.
10:34Hot butter into icy cold flour.
10:40It will lump.
10:42And you won't be happy with the result.
10:44Okay, so this is your batter.
10:46Now you can add the wet to the dry.
10:49Just stir it in.
10:52This makes a nice cakey batter.
10:54So it stirs very nicely.
10:59It does not have to be particularly smooth.
11:02And this is about two tablespoons of batter into our papers.
11:12Papers are very handy because you don't have to butter.
11:16You don't have to spray.
11:18It doesn't add any additional calories to your muffin.
11:21And there's very little cleanup.
11:24So now, plums.
11:28You can use a spoon or your fingers to drop plums right into each of the 12 papers.
11:36It calls for three plums chopped.
11:42And now, use up the rest of the batter.
11:46Now your oven should be preheating at this point at 375 degrees.
11:52And the muffins will cook for about 15 to 17 minutes.
11:59So now, in a little bowl, just put two tablespoons of sugar.
12:03And a quarter of a teaspoon of cinnamon.
12:07And just sprinkle the top.
12:08Cinnamon goes very nicely with plums.
12:12And this is going to be your little plum coffee cake.
12:16Very nice for a brunch.
12:18Really, really nice with a cappuccino for breakfast.
12:22Or just as a special after-school treat.
12:27So pop those into your 375 degree oven.
12:31Set your timer for 16 minutes.
12:36So once these are cooled, you can remove them from the muffin tin.
12:40And they really do look pretty.
12:42I think these are beautiful looking muffins.
12:45This one is never going to get to my table.
12:48Because I am going to show you what it looks like
12:51when you peel the paper off and break this in half.
12:55What a lovely muffin full of delicious fruit.
13:00So here we go.
13:01Very easy.
13:02Cream one and a half sticks of unsalted butter at room temperature.
13:08Start this.
13:09And cream the one and a half sticks of butter with one cup of granulated sugar.
13:18Just cream while you get your dry ingredients ready.
13:22And it is two cups of all-purpose flour.
13:25Whisk it a little bit.
13:26This is another way to sip.
13:27You can use a strainer, you can use a sifter, or you could use a whisk.
13:33One teaspoon of baking powder and one teaspoon of baking soda.
13:43And a half a teaspoon of salt.
13:46Don't forget the salt.
13:47So those are our dry ingredients.
13:55To this we are going to add two large eggs.
13:59And two egg yolks.
14:01So if you have a little container for the egg whites,
14:05you can use these for an angel food cake or for an icing or something.
14:13Just two egg yolks.
14:14Oh, what beautiful, beautiful eggs.
14:17Thank you so much, chickens.
14:20We have a big flock of chickens here in Bedford on my farm,
14:24and they have been providing us with the most extraordinary eggs.
14:30And one teaspoon of this very good vanilla.
14:37Nice and fluffy, very good.
14:39We need two-thirds of a cup of the creme fraiche.
14:42And this will be added alternately with the dry ingredients.
14:51And just get that mixed up really well.
14:54Don't overbeat.
14:57And there.
14:58That's your batter.
15:01And just give it one last little stir with a rubber scraper.
15:06It's a little bit heavier than a cake powder,
15:09but that's because it's a muffin.
15:10And it will hold up very nicely in the little paper cups that we're going to bake it in.
15:16Very nice.
15:17And now we have to quickly make the crumb topping for our muffins.
15:21We have one and a half cups all-purpose flour.
15:25A half cup of light brown sugar.
15:28And a half a teaspoon of salt.
15:30And three quarters of a teaspoon of good cinnamon.
15:35And this is a crumb topping that utilizes melted butter.
15:39One quarter of a pound of melted unsalted butter.
15:44So, that's our crumb topping.
15:48Let it sit until the butter is absorbed into the dry ingredients.
15:53And these papers are called panettone papers.
15:57And they're available at cake supply stores, baking supply stores.
16:01These are great.
16:02And they really are very pretty.
16:04And they make the muffin a gift rather than just a muffin.
16:07So, I have strawberry jam here.
16:11These are wonderful jams with whole strawberries.
16:15And I have a black raspberry jam.
16:18So, here.
16:19Black raspberry and strawberry.
16:22So, now we can fill our papers.
16:25And use an ice cream scoop.
16:27It really makes this job very easy.
16:30Use about a one ounce scoop.
16:32So, you put one, two scoops in here.
16:39If you're not used to using ice cream scoops like this, it makes it so easy.
16:43It's great for cookies, for cupcakes, for muffins.
16:47It really saves a lot of time and a lot of mess.
16:53And a heaping teaspoon of your favorite jam.
16:59There.
17:00So, I'll do some with black raspberry and some with strawberry.
17:05Oh, yummy.
17:06Strawberries right from my garden.
17:09And then, the crumb topping.
17:13One heaping tablespoon in each.
17:17Fill all your papers.
17:20And then, put your muffins right into a 325 degree oven and set your timer for 20 minutes.
17:26Let them cool on a rack and you're going to have the most delicious crumb topped muffins you have ever tasted.
17:35This next recipe is the healthy morning muffins.
17:39So, we're going to start with the dry ingredients.
17:42Two and a half cups of flour.
17:43One teaspoon of salt.
17:46One teaspoon of baking powder.
17:48I'm going to sift right here in this bowl.
17:52And one teaspoon of baking soda.
17:54And at this time, you can add your nutmeg.
17:58Freshly grated nutmeg.
18:00And we need one teaspoon.
18:02So much better to grate your own nutmeg.
18:05It's one of those fantastic spices that really adds a depth of flavor to anything that it's used in.
18:11And nutmeg is really two spices in one.
18:15It's covered with a little orange web.
18:18When you find it, that's mace.
18:20And you take the mace off and grind that.
18:23And you then are left with the nutmeg itself.
18:26And you grind that.
18:27So, here we have very flavorful nutmeg.
18:31And to this, add one and three quarters cups of rolled oats.
18:35Don't use instant oats.
18:37It's the rolled oats that you want.
18:39These will hold their shape.
18:41And taste crunchy in the final muffin.
18:45Stir these in.
18:46And then add one cup of dark brown sugar.
18:51Dark brown sugar dries out really fast.
18:53So, use it immediately.
18:56To reconstitute brown sugars, light or dark,
18:59you can put the sugar in a plastic bag
19:02and put like a half of an apple in the bag.
19:05The moisture from the apple will actually re-moisturize the brown sugar.
19:10It works like magic.
19:11So, there we have this done.
19:14And now add one cup of plump raisins.
19:18I love these golden raisins.
19:20The reason I'm using them today is because look at the size.
19:24Look at the color.
19:25And they're moist.
19:26If the raisins you have are dry,
19:28you can mix them with a little bit of boiling water to plump them up.
19:32You could even use orange juice, which I prefer.
19:34So, there.
19:35We have to grate the carrots.
19:37We need three cups of grated carrot.
19:41Peel your carrot first and then grate.
19:43And I think we have three cups here.
19:45And I think we have three cups here.
19:47Yes.
19:48We need two eggs.
19:50Two-thirds cup of skim milk.
19:53And this you can just add to your eggs.
19:55Six tablespoons of really good olive oil.
20:00Instead of butter in the batter, olive oil.
20:03Olive oil keeps these muffins really moist and very flavorful.
20:09So, six tablespoons olive oil.
20:13So, now add your carrot.
20:15If you don't have carrot, you could add zucchini.
20:18So, now add bananas.
20:20Bananas are really nice in a muffin like this.
20:24And kids love them.
20:26Now, notice I'm using freckled bananas.
20:29Don't use bananas that are totally black.
20:31They are fermented and they will taste fermented in your muffin.
20:36A lot of people think that you have to have the black to be ripe.
20:40So, you can squish them with an old-fashioned potato masher like this.
20:47Or you can use a fork.
20:49And you want some lumps.
20:50Don't get it totally lumpless.
20:55Very tasty.
20:57So, mix this up.
20:59And then add your wet ingredients.
21:03And here you go.
21:06And stir this up with either a wooden spoon or a rubber scraper.
21:12Keep stirring.
21:14Keep mixing until it's all incorporated.
21:16Okay, so this is nicely mixed.
21:20Time to fill the muffin papers.
21:23Now, this is another way to bake muffins without a muffin tin.
21:26I love these papers.
21:28They're really charming and they look very professional when you serve the muffins in a container like this.
21:34I'm using a half-cup ice cream scoop so that I don't make a mess.
21:41So, fill each one with a half a cup first.
21:45And then you'll go back and use up the rest of the batter.
21:50This recipe makes ten of these.
21:52Now, at this point, you should preheat your oven.
21:55It should be preheated already, by the way, at 400 degrees.
22:00And these muffins, because they're so hardy and have so many ingredients, will take about
22:0425 minutes to bake.
22:07Now sprinkle a little bit of old-fashioned oats.
22:10This is a quarter cup and I'll just sprinkle the tops.
22:14These will adhere to the batter nicely during baking.
22:18And look pretty.
22:19Okay, 400 degrees, approximately 25 minutes.
22:27Set your timer.
22:29This is a very nice way to kick-start your day.
22:32Just peel off the paper and look what emerges, a really, really pretty muffin.
22:41Hefty, healthy, tasty, great for you and your family.
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