Martha Stewart's 5 Breakfast Muffin Recipes | Martha Bakes Classic Episodes

[Music] americans are and have been muffin crazy muffins are essentially individually sized quick breads and this recipe for giant bran and raisin muffins is brimming with healthful ingredients including giant raisins wheat bran prune juice molasses and yogurt no sugar we start with two eggs these were laid yesterday in my hen house and those hens are laying like crazy right now to the eggs which i just broke up with a fork one cup of prune juice prune juice is full of antioxidants it has a natural sweetness now also we're adding something that's high in calcium and also high in iron unsulfured molasses six tablespoons and a little secret if you're measuring or any sticky liquid spray a little vegetable spray in your measuring cup and it slides out pretty cleanly and six tablespoons of melted butter slightly cooled you don't want it boiling hot when you put it into this mixture and one cup of non-fat yogurt unflavored no fat so there's our yogurt and to this add two cups of wheat bran wheat bran is bran that has not been processed still has the outer coating of the wheat attached and this all together with the raisins is going to sit for 10 minutes because you want that wheat bran to plump we want three quarters of a cup of golden raisins now look at the size of these raisins these are the most gorgeous raisins and they are so tasty and three quarters of a cup dark raisins 30 of the grape crop in america goes to the raisin industry it's what your kids love and now don't forget one teaspoon of best quality vanilla vanilla extract now let this sit for 10 minutes let it all plump up and while it sits you can sift your dry ingredients we have two cups of all-purpose flour and i like to just dip it in and level it off two cups and for sifting i just use a wire whisk so that's one teaspoon of salt and two teaspoons of baking powder and one teaspoon of baking soda after 10 minutes you can mix the dry ingredients into the bran mixture everything's well incorporated the raisins are a little softer the bran is certainly a little plumper so now add your dry ingredients into this larger bowl a little bit at a time stir it in you don't want to overwork it i like baking by hand every now and then it's uh kind of pleasurable to be in the old fashioned mode of stirring by hand so there ready to put into our muffin tins this recipe is designed to make six one cup muffins now i'm using a half cup scoop we're going to have to scoop it more than once to fill the papers but all of this should fit into these six papers and using a ice cream scoop like this really helps a lot look how neat this is a much neater way of forming muffins cookies biscuits so pop these right into a 375 degree preheated oven right on the center rack and bake 27 to 30 minutes so once these come out of the oven cool them on a rack and i like to put them in a basket like this you break this open look how full of goodness full of beautiful raisins and have some softened unsalted butter and enjoy on one of my several visits to jackson mississippi i tasted a little tiny muffin with country ham that was so delicious and i kind of rested that recipe from my friend and this is the result tiny orange muffins flavored with orange zest and raisins so you need one stick of butter eight tablespoons creamed with one cup of granulated sugar this can be done right in the stand mixer to which we'll add two eggs and one cup of buttermilk with one teaspoon of baking soda and let that just sit some dry ingredients we need two cups of all-purpose flour and half a teaspoon of salt sifted and so that's your dry ingredients it's a very very simple recipe but a very tasty recipe and of course salt if it doesn't go through just break it up now the raisins we have one cup of raisins ground up with a zest of one orange and the best way i find to zest an orange is with one of these this one is a great one because it's bent up you can see how it's bent up and it holds the zest neatly as you zest and this makes 30 little muffins two tablespoon muffins now this gets really finely ground up so add your eggs nice large egg now if you're using buttermilk as our liquid if you don't find your own buttermilk you can make your own by taking whole milk and add one tablespoon of white vinegar or lemon juice to one cup of the milk so now add your flour mixture alternately with the buttermilk the buttermilk has kind of puffed up with the baking soda and you don't want to over mix this so do this quickly so now time to add your beautiful raisins and i remember being served these at diro puckett's house she's an old friend of mine from mississippi and she was always my hostess when i went to jackson we had such a good time okay so this is all done it is ready to put into the muffin tins i've already buttered the tins and i find that this is by far the easiest way softened butter room temperature with a brush like this just to go around and make sure you get every little nook and cranny and you know what do this too if you want just go across the tops so that if a little bit rises on top it's going to be released okay so scoop one scoop per now you could make this also in little cupcake papers but they're so small and you don't want to be peeling paper off when you want to just slice them in half and put a piece of homemade smoked turkey inside with a little bit of quince jelly or red currant jelly what a delicious thing at thanksgiving little empty indentations fill with just a little bit of water and that way all your muffins will rise at the same rate and these go right into a 400 degree preheated oven bake for approximately 12 minutes now when these come out of the oven while they're still warm brush the tops of each muffin with orange juice as just another little pecan taste to the muffin now while these are still moist just sprinkle with a tiny bit of granulated sugar and you'll need just a little bit of sugar if you're not in the mood for this little tiny bit of extra sugar you can forget it but it really gives a little crunch to the top and these can just be arranged in whatever manner on these stacked pedestals i think these look utterly delicious and i know that you will find them utterly delicious enjoy [Music] this next recipe is the healthy morning muffins it's an unusual take on the famous morning glory muffins that recipe became one of 15 most popular recipes from gourmet magazine so we're gonna start with the dry ingredients two and a half cups of flour one teaspoon of salt one teaspoon of baking powder i'm gonna sift right here in this bowl and one teaspoon of baking soda and at this time you can add your nutmeg freshly grated nutmeg and we need one teaspoon so much better to grate your own nutmeg it's one of those fantastic spices that really adds a depth of flavor to anything that it's used in and nutmeg is really two spices in one it's covered with a little orange web when you find it that's mace and you take the mace off and grind that and you then are left with the nutmeg itself and you grind that so here we have very flavorful nutmeg and to this add one and three quarters cups of rolled oats don't use instant oats it's the rolled oats that you want these will hold their shape and taste crunchy in the final muffin stir these in and then add one cup of dark brown sugar dark brown sugar dries out really fast so use it immediately to reconstitute brown sugars light or dark you can put them and put the sugar in a plastic bag and put like a half of an apple in the bag the moisture from the apple will actually re-moisturize the brown sugar it works like magic so there we have this done and now add one cup of plump raisins i love these golden raisins the reason i'm using them today is because look at the size look at the color and they're moist if the raisins you have are dry you can mix them with a little bit of boiling water to plump them up you can even use orange juice which i prefer so there we have to grate the carrots we need three cups of grated carrot peel your carrot first and then grate and i think we have three cups here yes we need two eggs two-thirds cup of skim milk and this you can just add to your eggs six tablespoons of really good olive oil instead of butter in the batter olive oil olive oil keeps these muffins really moist and very flavorful so six tablespoons olive oil so now add your carrot if you don't have carrot you could add zucchini so now add bananas bananas are really nice in a muffin like this and kids love them now notice i'm using freckled bananas don't use bananas that are totally black they are fermented and they will taste fermented in your muffin a lot of people think that you have to have the black to be ripe so you can squish them with an old-fashioned potato masher like this or you can use a fork and you want some lumps don't get it totally lumpless very tasty so mix this up and then add your wet ingredients here you go and stir this up with either a wooden spoon or a rubber scraper keep stirring keep mixing until it's all incorporated okay so this is nicely mixed time to fill the muffin papers now this is another way to bake muffins without a muffin tin i love these papers they're really charming and they look very professional when you serve the muffins in a container like this i'm using a half cup ice cream scoop so that i don't make a mess so fill each one with a half a cup first and then you'll go back and use up the rest of the batter this recipe makes 10 of these now at this point you should preheat your oven it should be preheated already by the way at 400 degrees and these muffins because they're so hearty and have so many ingredients will take about 25 minutes to bake now sprinkle a little bit of old-fashioned oats this is a quarter cup and i'll just sprinkle the tops these will adhere to the batter nicely during baking and look pretty okay 400 degrees approximately 25 minutes set your timer this is a very nice way to kick start your day just peel off the paper and look what emerges a really really pretty muffin hefty healthy tasty great for you and your family [Music] so here's another really delicious muffin fruit-filled coffee cake muffins topped with a sprinkling of cinnamon and sugar these muffins are hard to resist i chose a nice firm ripe santa rosa plum they're kind of sour sweet with a red skin and just cut it up three plums we'll save those and right in the bowl here your dry ingredients two cups of all-purpose flour and if you store your flour in a glass container like this it's very easy to dip in and measure three quarters of a cup of granulated sugar half a teaspoon of salt a half a teaspoon of cinnamon and one tablespoon of baking powder and sift this with your wire whisk very easy and oh just a large pinch of freshly grated nutmeg that's a large pinch and now into this bowl two eggs i need large eggs and you can whisk these with three quarters of a cup of milk and one teaspoon of vanilla and a half a cup of melted butter melted and cooled and always keep your ingredients at room temperature hot butter into icy cold flour it will lump and you won't be happy with the result okay so this is your batter now you can add the wet to the dry just stir it in this makes a nice cakey batter so it stirs very nicely it does not have to be particularly smooth and this is about two tablespoons of batter into our papers papers are very handy because you don't have to butter you don't have to spray it doesn't add any additional calories to your muffin and there's very little cleanup so now plums you can use a spoon or your fingers to drop plums right into each of the 12 papers it calls for three plums chopped and now use up the rest of the batter now your oven should be preheating at this point at 375 degrees and the muffins will cook for about 15 to 17 minutes so now in a little bowl just put two tablespoons of sugar and a quarter of a teaspoon of cinnamon and just sprinkle the top cinnamon goes very nicely with plums and this is going to be your little plum coffee cake very nice for a brunch really really nice with a cappuccino for breakfast or just as a special after school treat so pop those into your 375 degree oven set your timer for 16 minutes so once these are cooled you can remove them from the muffin tin and they really do look pretty i think these are beautiful looking muffins this one is never going to get to my table because i am going to show you what it looks like when you peel the paper off and break this in half but a lovely muffin full of delicious fruit and this plum coffee cake is sure to become one of your favorite muffins ever enjoy [Music] this is a delicious muffin that if you do happen to have a couple extra zucchinis you can't beat this recipe drizzled with a zesty orange glaze and a delicate sprig of chervil these muffins are perfect for breakfast you need one pound of zucchini and just use your box grater and grate the zucchini there that's good now zucchini is a wet vegetable and you want to try to get as much moisture out of this zucchini as possible so 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 and while we're waiting for that you can start the rest of the muffin melted butter three quarters of a cup and three large eggs and one and a half cups of granulated sugar and this is another muffin that's easily made by hand without an electric mixer you can just make it in a bowl stir well until incorporated and to this add the zest of one bright orange and you just want the outside bright skin of the orange when you're zesting and squeeze the juice too and we just need a tablespoon so just sort of eyeball it so those are our wet ingredients simple fragrant really fragrant it just smells delicious now for our dry ingredients two and a half cups of unbleached all-purpose white flour two and a half teaspoons of baking powder you might say oh why so much well you remember we're having zucchini it's sort of a heavy addition to the batter that's why you need a little bit more leavening some other interesting ingredients a quarter of a teaspoon of anise seed a quarter of a teaspoon of ground cinnamon ground cardamom from cardamom seed pods mix these together so we now have our dry ingredients now we have to squeeze our zucchini now watch this just twist the cloth i remember doing this as a child for my mother when we made cabbage pierogi we would squeeze the steamed cabbage and get all the moisture out of it so that's enough i think now this can go right into your wet ingredients the same recipe actually can be adapted to other kinds of squash you can also use carrot and now add your dry ingredients makes a nice batter and if you notice the muffins that we're making on this show um all have a little bit of a twist a topping a sprinkling a spice makes a much more interesting muffin so these are now ready to spoon into our papers just pieces of parchment paper folded like a tulip cup so use a half cup ice cream scoop and gently drop the batter down into the paper and this should make 10 muffins make sure your oven is preheated 325 degrees and bake for about 25 minutes this zucchini muffin has a sugar glaze made out of powdered sugar orange juice and orange zest and you'll want about a tablespoon of glaze on top of each of these beautiful muffins and i also like to garnish with a little piece of chervil this 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 zucchini is the secret ingredient for keeping these muffins very moist thanks so much for watching and i'll see you on the next episode of martha bakes [Music] combine 6 tablespoons of unsalted butter and 1 4 cup of light brown sugar beat with a hand mixer until light and fluffy add one cup of flour and half a teaspoon of coarse salt use your hands to mix until large crumbs form sprinkle a generous tablespoon of the crumbs over your favorite muffin batter and bake [Music]

Channel: Martha Stewart

Views: 108,418

Rating: 4.915082 out of 5

Keywords: Martha stewart, muffins, breakfast muffins, Giant Bran and Raisin Muffins, Mini Orange Muffins, Plum Coffee Cake Muffins, Zucchini Muffins, Healthy Morning Muffins, crumb topping, Quickbreads, prune juice, plums, baking, bake, Recipe, how to, how to make, food, quick, easy, martha bakes, classic episodes, original episodes, martha stewart, martha stewart living

Id: 2__v6S9WfI0

Length: 23min 24sec (1404 seconds)

Published: Sun Feb 14 2021