Lawsuit Buttermilk Muffin Recipes

LAWSUIT BUTTERMILK MUFFINS

Steps:

• Preheat oven to 200 degrees C ^ or 400 degrees F and line a 12-cup muffin tin with paper liners.
• Mix together flour, salt, baking powder and bicarb soda in a bowl then set aside.
• In another bowl, combine the oil, brown sugar, citrus zest/lemon juice and egg; stir in the vanilla extract and buttermilk.
• Add the wet ingredients to the dry ingredients and mix till combined but do NOT overmix.
• Gently add the fruit and mix.
• Leave to sit for about 5 minutes and check the batter consistency - if it is still quite watery then add a little more flour as the batter should be quite stiff and hold it's shape. And if you used lemon juice instead of zest it will have more liquid.
• Spoon the batter into the muffin cups and fill pretty much to the top. Don't do anything silly like smooth the tops over as muffins look tastier when their tops are messily puffed!
• Sprinkle whichever streusel topping (see Step 13 OR Step 14) you're using evenly on top of each muffin and make sure they are well covered as when they cook they expand a lot and suddenly there isn't as much streusel as you thought there was!
• Bake for 15 minutes, then lower temperature to 160 degrees C^ and bake for another 10 minutes. (When the muffins are done they will spring back when lightly touched.).
• Let the muffins cool in the tray for 10 minutes, then remove to a wire rack to cool completely.
• Enjoy! (especially if you have a nice cup of tea or hot chocolate!).
• You can use either of these streusel toppings, the walnut one is the original for this recipe, but if you find yourself without any walnuts, you might give the other one a try :).
• For the Nut Streusel Topping: Combine1 tablespoon unsalted butter, chilled, 1/3 cup brown sugar (firmly packed), 1/2 teaspoon cinnamon, 1/2 cup walnuts, finely chopped, (you may sub pecans) in a bowl till you have a crumbly mixture. Set aside if using immediately, or store in the fridge till you want to use it.
• OR for the Butter Streusel Topping: Combine 60g caster sugar, 90g all-purpose flour, 1/2 scant teaspoon of baking powder, 1/4 scant teaspoon of bicarb soda, 80g chilled butter, cut into cubes--mixing with your fingertips till it resembles coarse breadcrumbs and has a sandy texture. Use a fork to combine 1 tablespoon demerara sugar (coffee sugar will suffice if you don't have any demerara) with the dough, then set aside or store in the fridge till you need it if not using immediately.

BASIC BUTTERMILK MUFFINS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla.
• Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note).
• Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.