Muffins anglais

Source : https://www.bonappetit.com/recipe/bas-best-english-muffins

Ingredients :

  • 1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
  • 1 tablespoon sugar
  • 1 cup buttermilk, warmed
  • 4 tablespoons (½ stick) unsalted butter, room temperature
  • 2 tablespoons vegetable oil
  • 2 teaspoons kosher salt
  • 3½ cups unbleached bread flour, divided, plus more
  • Nonstick vegetable oil spray
  • Cornmeal (for dusting)

Directions :

  1. Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes.
  2. Add buttermilk, butter, oil, salt, and 3½ cups flour and beat on low speed until a shaggy dough forms. Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.
  3. Spray a medium bowl with nonstick spray, transfer dough to greased bowl, and cover tightly with plastic wrap. Chill overnight (the cold rise makes the dough easier to handle, produces better flavor, and creates more nooks and crannies).
  4. Dust 2 parchment-lined rimmed baking sheets generously with cornmeal (you want to cover all the parchment). Spray a clean work surface with nonstick spray, turn out dough, then spray dough.
  5. Using a bench scraper, divide dough into 12 equal pieces (they should be about 3 oz. each). Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides. Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet. Repeat with remaining dough, spacing evenly on sheets.
  6. Sprinkle each piece with cornmeal. Spray plastic wrap with nonstick spray and loosely cover baking sheets, oiled side down. Let sit at room temperature until dough is nearly doubled in size, 60–70 minutes.
  7. Heat a large skillet or griddle, preferably cast iron, over low. Place another rimmed baking sheet in the center of oven and preheat to 350°. Working in 2–3 batches and keeping remaining dough covered, slide 2 thin metal spatulas from opposite sides underneath dough, also getting underneath cornmeal to avoid sticking or deflating dough, and transfer to skillet (do not overcrowd). Cook until bottoms are dark golden brown, 5–7 minutes. Turn and cook until other side is dark golden brown, 5–7 minutes. Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5–10 minutes. Transfer to a wire rack. Repeat with remaining dough. Let muffins cool at least 30 minutes before splitting with a fork and serving.
  8. Do Ahead: English muffins can be made 1 day ahead. Let cool and store in a resealable plastic bag at room temperature. Toast lightly before serving.

Muffins aux cerises et amandes

Source: http://www.kingarthurflour.com/recipes/cherry-almond-muffins-recipe

Donne 12 muffins

Ingredients

  • 1/2 cup (1 stick, 4 ounces) butter
  • 1 cup (7 ounces) granulated sugar
  • 2 large eggs
  • 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (4 ounces) milk
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups (10 to 12 ounces) cherries, pitted, coarsely chopped, and drained
  • 1 cup (4 ounces) slivered almonds, lightly toasted
  • 1 teaspoon almond extract
  • granulated sugar

Directions

  1. Cream butter and sugar until fluffy.
  2. Beat in eggs, one at a time.
  3. Sift together dry ingredients and add them to butter/sugar mixture alternately with milk.
  4. Stir in almond extract, then gently fold in almonds and cherries.
  5. Spoon muffin batter into 12 greased muffin cups; cups will be quite full.
  6. Sprinkle each muffin with a little granulated sugar, and bake in a preheated 375°F oven for 30 25 minutes, or until muffins test done.

Muffins aux bleuets

Source: http://www.kingarthurflour.com/recipes/blueberry-muffins-recipe

Donne : 12 muffins

Ingredients :

  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup sour cream or plain yogurt
  • 1 1/2 cups blueberries, fresh or frozen
  • coarse white sparkling sugar for garnish (optional)

Directions :

  1. Preheat the oven to 375°F.
  2. Line a muffin tin with papers, and grease the papers. Beurrer les moules à muffins.
  3. In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
  4. In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
  5. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
  6. Add the vanilla and sour cream or yogurt, and mix until incorporated.
  7. Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
  8. Fold in the berries by hand.
  9. Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
  10. Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.

Muffins à la courge butternut

Source: jamieoliver.com: butternut squash muffins with a frosty top

Note: Je fais les muffins sans le glacage.

18 muffins

Ingredients

  • 400g butternut squash, skin on, deseeded and roughly chopped (environ 1/2 courge de grosseur moyenne)
  • 350g light soft brown sugar (2 tasses)
  • 4 large free-range or organic eggs
  • sea salt
  • 300g plain flour, unsifted (2 1/2 tasses)
  • 2 heaped teaspoons baking powder
  • a handful of walnuts
  • 1 teaspoon ground cinnamon
  • 175ml extra virgin olive oil (3/4 tasse)

Frosted cream topping

  • zest of 1 clementine
  • zest of 1 lemon and juice of ½ a lemon
  • 140ml soured cream
  • 2 heaped tablespoons icing sugar, sifted
  • optional: lavender flowers or rose petals
  • 1 vanilla pod, split lengthways and seeds scraped out

Directions

  1. Preheat the oven to 180°C/350°F/gas 4. Line your muffin tins with paper cases. Beurrer l’intérieur des moules à muffins.
  2. Whiz the squash in a food processor until finely chopped.
  3. Add the sugar, and crack in the eggs.
  4. Add a pinch of salt, the flour, baking powder, walnuts, cinnamon and olive oil and whiz together until well beaten. You may need to pause the machine at some point to scrape the mix down the sides with a rubber spatula. Try not to overdo it with the mixing – you want to just combine everything and no more.
  5. Fill the paper cases  (les moules à muffins) with the cake mixture. Bake in the preheated oven for 20 to 25 minutes. Check to see whether they are cooked properly by sticking a wooden skewer or a knife right into one of the cakes – if it comes out clean, they’re done. If it’s a bit sticky, pop them back into the oven for a little longer. Remove from the oven and leave the cakes to cool on a wire rack.
  6. As soon as the muffins are in the oven, make your runny frosted topping. Place most of the clementine zest, all the lemon zest and the lemon juice in a bowl. Add the soured cream, icing sugar and vanilla seeds and mix well. Taste and have a think about it – adjust the amount of lemon juice or icing sugar to balance the sweet and sour. Put into the fridge until your cakes have cooled down, then spoon the topping on to the cakes.
  7. Serve on a lovely plate (or on a cake stand if you’re feeling elegant, or on a rustic slab if you’re more of a hunter-gatherer type!), with the rest of the clementine zest sprinkled over. For an interesting flavour and look, a few dried lavender flowers or rose petals are fantastic.

Muffins aux bananes et brisures de chocolat

Source: kingarthurflour.com: The King Arthur Flour Baker’s Companion Cookbook

12 muffins

Ingredients

  • 4 tablespoons (2 ounces) unsalted butter
  • 1 cup granulated sugar (3/4 tasse)
  • 1 large egg
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 2 medium-size ripe bananas, mashed (about 3/4 cup)
  • 1/3 cup milk
  • 1 cup white whole wheat flour or traditional whole wheat flour
  • 1 cup unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup chocolate chips
  • 1 cup walnuts, chopped

Directions

  1. Preheat the oven to 350 F.
  2. In a medium-sized mixing bowl, cream together the butter and sugar until they’re smooth.
  3. Scrape the bowl down, then beat in the eggs, spices, banana, and milk.
  4. In a separate bowl, whisk together the dry ingredients, then gently stir them into the butter-sugar mixture.
  5. Spoon the batter into 12 lightly greased muffin cups.  Bake the muffins for 20 minutes, or until a cake tester inserted in the center comes out clean.  Remove from the oven, and after 10 minutes turn them out the pan to cool.

Muffins aux carottes, gingembre et raisins

Source: kingarthurflour.com: King Arthur Flour Baker’s Companion Cookbook

18 muffins

Ingredients

  • 3 1/2 cups unbleached all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons (4 ounces) butter
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 cups shredded carrots
  • 1/2 cup crystallized ginger or minced ginger
  • 1 1/2 cups raisins

Directions

  1. Preheat the oven to 400 and lightly grease 18 muffin cups or use paper liners.
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
  3. In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color.
  4. Scrape down the bowl to make sure all the butter in incorporated, then add the eggs, one at a time, beating well after each addition.
  5. Add the vanilla and sour cream and mix until incorporated.
  6. Add the dry ingredients and mix on low speed just until the batter is smooth.
  7. Add shredded carrots, crystallized or minced ginger and raisins to the batter before baking.
  8. Fill muffin cups and bake for 18 to 24 19 minutes, until a cake tester inserted in the center comes out clean.  Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack. (Muffins left in the pan to cool will become tough from steaming.)

Muffins aux zucchinis et citron

Source: kingarthurflour.com: Zucchini Lemon Muffins

12 muffins

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • grated peel of 1/2 lemon
  • 1/2 cup (or more) chopped walnuts
  • 1/2 cup (or more) raisins
  • 2 eggs, beaten
  • 1/2 cup milk
  • 1/3 cup vegetable oil (ou huile d’olive)
  • 1 cup (packed) shredded zucchini

Directions

  1. Preheat your oven to 400°F.
  2. Combine the flour, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts and raisins.
  3. In a smaller bowl (or a two cup liquid measure), combine the eggs, milk and oil.
  4. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then gently fold in the zucchini.
  5. Spoon the batter into a greased, 12-cup muffin tin. Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

Muffins au citron et graines de pavot

Source: Chouette, puce et cie: Muffins au citron et au pavot:

Ingrédients

  • 2/3 T d’amandes moulues
  • 1 1/3 T de farine tout usage
  • 1 T (1/2 T de sucre)
  • 1 c. à soupe de poudre à pâte
  • 2 oeufs
  • 4 c. à soupe de beurre, fondu et refroidi (je n’en mets pas car ça fait trop de grumeaux)
  • 1/4 T (1/3 T d’huile végétale)
  • 3/4 T de lait
  • 3 c. à soupe de graines de pavot
  • 2 c. à soupe de jus de citron fraîchement pressé (environ 1/2 citron)
  • 1 c. à soupe de zeste de citron
  • 1 c. à soupe de zeste d’orange

Préparation

  1. Préchauffer le four à 350F.
  2. Beurrer ou chemiser 12 moules à muffins.
  3. Dans un grand bol, combiner les ingrédients secs.
  4. Dans un bol de format moyen, battre les œufs, l’huile, le lait, les graines de pavot, le jus de citron et les zestes.
  5. Verser la préparation liquide dans les ingrédients secs et remuer pour obtenir un pâte homogène mais grumeleuse.
  6. Remplir les moules.
  7. Cuire au four de 25 à 30 minutes ou jusqu’à ce que les muffins soient dorés et qu’une brochette insérée au centre ressorte propre.  Laisser refroidir quelques minutes avant de démouler sur une grille.

Muffins aux canneberges, orange et poire

Source: Les gourmandises d’Isa: MUFFINS AUX CANNEBERGES, ORANGE ET POIRE

10 petits  muffins
Ingrédients
  • 1 tasse ( 125 g ) de farine
  • 1/2 cuillère à thé de poudre à pâte (levure chimique)
  • 1/4 cuillère à thé de bicarbonate de sodium
  • 1 pincée de sel
  • 1 poire pelée, parée et coupée en cubes
  • 1 tasse (250 ml) de canneberges fraîches ou congelées
  • 3 cuillères à table de sucre
  • 3 cuillères à table de jus d’orange
  • Le zeste d’une orange
  • 1/4 tasse (60 g) de beurre fondu
  • 1/2 tasse (100 g) de sucre
  • 1 oeuf
  • Sucre à glacer pour saupoudrer
Préparation
  1. Préchauffer le four à 375 F ( 190 C ).Garnir un moule à muffins de caissettes en papier. (Beurrer un moule à muffins.) Réserver.
  2. Dans un bol, combiner la farine, la poudre à pâte, le bicarbonate et le sel.
    Ajouter les cubes de poires et bien les enrober du mélange sec.
    Ceci a pour but, que les morceaux de poires ne se retrouvent pas dans le fond des muffins lors de la cuisson.
  3. Dans le robot culinaire, mettre les canneberges, le sucre, le jus et le zeste d’orange.
    Mixer jusqu’à l’obtention d’une purée lisse. Réserver.
  4. Mélanger le beurre fondu, le sucre et l’oeuf jusqu’à obtenir une texture homogène. Ajouter le mélange à la préparation d’ingrédients secs, puis ajouter la purée de canneberges.
  5. Mélanger à la fourchette juste assez pour que le mélange soit humecté.
  6. Remplir aux 2/3 de préparation, les caissettes à muffins préparées, puis enfourner pour 25 minutes. (18 à 20 minutes)
    Sortir du four et réserver sur une grille de refroidissement.
    Saupoudrer de sucre à glacer.

Muffins à l’avoine, au citron et aux bleuets

Source: Chouette, puce et cie: Muffins citron-bleuets à l’avoine

12 muffins

Ingrédients
  • 1 1/2 T + 1/4 T de gruau (gros flocons ou gruau rapide, non cuit)
  • 2 c. à table de cassonade bien tassée
  • 1 T de farine tout usage (ajoutez 2 cuillères à table si vous utilisez du gruau à l’ancienne)
  • 1/2 T de sucre
  • 1 c. à table de poudre à pâte
  • 1/4 c. à thé de sel (optionnel)
  • 1 T de lait
  • blancs d’œufs légèrement battus
  • 1/4 T 2 c. à table d’huile végétale
  • 1 c. à thé de zeste de citron
  • 1 c. à thé de vanille
  • 1 T de bleuets frais ou surgelés (ne pas décongeler)
Préparation
  1. Préchauffer le four à 400 °F.  Tapisser de papier 12 moules à muffins (Beurrer 12 moules à muffins).  Pour la garniture, incorporer 1/4 T de gruau et la cassonade; réserver.
  2. Pour les muffins, incorporer 1 1/2 T de gruau avec le reste des ingrédients secs dans un grand bol; bien mélanger.
  3. Dans un petit bol, bien mélanger le lait, les œufs, l’huile, le zeste de citron et la vanille.
  4. Ajouter les ingrédients liquides au mélange de gruau et remuer juste assez pour humecter les ingrédients secs.  Incorporer doucement les bleuets.  Remplir les moules à muffins jusqu’à ce qu’ils soient presque pleins; les saupoudrer de la garniture de gruau.
  5. Cuire de 20 à 24 minutes ou jusqu’à ce que les muffins soient légèrement dorés.  Laisser refroidir dans le moule sur une grille pendant 5 minutes avant de démouler.