Current Issue
BB Past Issues
A Note From Marcy
Complete Recipe Index
Subscribe to BB
Subscriber Sign In
Free BB Classics
About Us
Contact Us
When Bakers Write - Features
Scent of A Baker
Music and Dance
Product Reviews

(c) A Marcy Goldman, BetterBaking.Com Original Recipe

New Edition Famous Lawsuit Buttermilk Muffins

Read more about Lawsuit Muffins in My Original Buttermilk Rhubarb Lawsuit Muffins and .  Are the new muffins good? Absolutely and now the recipe is also tucked into the The New Best of, Marcy Goldman, Whitecap Books 2009. (Amazon has it, Chapters, Barnes and Noble, etc.) This new edition of my Best of has 40 new recipes and double the photos!

Vanilla Cinnamon Streusel Topping
¼ cup unsalted butter
3 tablespoons all purpose flour
1/2 cup brown sugar, firmly packed
2 tablespoons white sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons vanilla powder, optional (I use Nielsen Massey)
1/2 cup finely chopped walnuts

1 ½ cups golden brown sugar, firmly packed
½ cup unsalted butter, melted
¼ cup canola oil or melted butter
2 teaspoons pure vanilla extract
2 eggs
1 cup buttermilk
3 cups all-purpose flour
3/8 teaspoon salt
2 ½ teaspoons baking powder
½ teaspoon baking soda
3 cups semi-frozen rhubarb, cranberry, and apple combination or any fruit you like in chunks (even frozen banana)

Preheat oven to 400 F. Line a large baking sheet with parchment paper. Arrange the oven to have the rack in the upper third (NOT right under the broiler –one level down – the middle for some ovens; the upper third for mine).

Spray a muffin tin very generously with non stick cooking spray. Line 9 of the muffin cups with muffin liners. Place on baking sheet.

Prepare the streusel by pulsing all ingredients in a food processor to get a crumbly mixture. Set aside.

For the muffins, in a large bowl, hand whisk the brown sugar with the oil and butter. Whisk in the eggs, vanilla and buttermilk well. Fold in the flour, baking powder, baking soda, and salt to make a smooth batter. Fold in the fruit and blend well.

Using an extra large muffin scooper, scoop huge gobs of batter into muffin cups. Top each with a crown of streusel.

Bake at 400 F for 20 minutes; turn muffins around and bake another 15-22 minutes at 375 F. Let stand 15 minutes before attempting to remove muffins from pan (let them set up and get more solid).

Makes about 9 large muffins

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
Printer-Friendly VersionRecommend This Page