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Muffins - SconesView Our Alphabetical Recipe Index for Muffins - SconesFind a recipe via our alphabetical recipe index or you can also search using our Search bar for recipes by title or by type (in general Categories, muffins, breads, etc.) You could call these mini coffeecakes. They are large, moist, and studded with many flavorful things. A re-invention of the muffin.
The tang of cranberries with the crunch of corn
Great for toasting, drizzled with butter, honey and cinnamon. These makes for rustic English muffin taste in a nice slicing loaf. The cranberries makes this divine and different. White Whole wheat flour is nutty and nutritious but not bitter tasting. It is available from King Arthur Flour. You may use two large coffee cans to bake round loaves. I used a large loaf pan (12 by 5 inches). Two 9 by 5 inch pans will work as well. Feel free to vary the flour mix and perhaps add raisins or cinnamon to taste.
The quintessential scone, with a flavor that says, 'weekend in New England'. These are lofty triangles of pastry goodness. I first demo-ed them for a bread class as a fill-in recipe to make use of our time as the breads were rising; the scones almost upstaged the breads and no one would leave without this recipe in hand.
New crop cranberries are heady stuff in this luscious little muffin. Make these tiny or large - they are mini dessert muffins or substantial coffee cake muffins (and clip this recipe for Thanksgiving). What can be better than a tender, buttery muffin, dotted with fresh cranberries, a touch of spice and topped with a unique orange streusel. The original formula calls for currants, but these are terrific with cranberries.
There are muffins with berries and muffins bursting with bouquets of berries - much like a patchwork quilt and just as country colorful, and charming. Here is an outstanding breakfast or coffee-time muffins that features a superb vanilla streusel topping. Filled to the brim with blackberries, raspberries, touches of cranberries and blueberries, this is a harvest treat. These are a work of art. A rich-but-no-knead yeast dough such as Marcy Goldman Rich Sour Cream Yeast Rugulah Dough, a sticky, gooey bottom and a luscious cream cheese glaze. There’s a lot going on here, and it’s all delicious.
Tiny gems of flaky scones that are good with tea or freshly brewed Columbian coffee. Butter up! The use of tender cake or pastry flour results in scones that melt in your mouth. These need to be small and served with Devon Double Cream or Clementine Marmalade (in our Recipe Archives). Coarse sugar on top would be a nice touch. Admittedly, these have a lot going on in them: milk, cream cheese, sour cream and more. But they bake up into tender, deeply chocolaty muffins, with broad, puffy mushroom caps and chunks of semi-sweet chocolate sticking out of them and feature somewhat crackly tops. Dust with cocoa or confectioners sugar or a drizzle of melted white chocolate. They were also be great with their caps sliced off, ice cream to crown them, caps replaced and hot fudge sauce. Course….then they would not be muffins, they would be Paradise.
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