The Most Popular Muffin

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Dedicating today's Muffin Monday's post to the Blueberry Nut Muffin, the most popular muffin! I usually stock up my freezer with summer blueberries for recipes just like this, and a good quality frozen berry will do just fine. Oh, and blueberry just happen to be my favorite muffin too!

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Blueberry Nut Muffins

Makes 10-12 muffins

chefgeorgehirsch.com | George Hirsch Lifestyle

For the topping:

1/3 cup lite brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, walnuts or pecans, chopped into 1/4 inch pieces

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the muffin mix:

1/2 cup sweet butter, room temperature

2 cups all-purpose flour

1 Tablespoon flour for coating blueberries, plus greasing muffin cups

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries

1 cup pure cane granulated sugar

2 large eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/2 cup milk

Grease a regular size 12-cup muffin pan with butter and dust with flour, banging out excess flour; or use muffin cups liners.

Preheat oven to 375 degrees. 

In a medium bowl, whisk together flour, baking powder, and salt. 

In a separate bowl use a mixer to cream butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and orange zest to beaten eggs, then add eggs one at a time, mixing until eggs are absorbed. 

With the mixer on low speed, add flour mixture and milk in three stages, mixing until all are incorporated.  Do not over mix. 

Toss blueberries in a fine strainer with about one Tablespoon of flour to lightly coat. Using a rubber spatula, fold in 1 1/2 cups of the blueberries. With an ice cream scoop or large spoon, place batter into muffin cups filling each cup to three quarters full. Add remaining 1/2 cup of blueberries on top of the muffins and divide crumb topping over muffins.  

Bake about 25-30 minutes, until muffins are golden brown. Check muffins half way through and rotate if oven temperature is uneven. Test with a toothpick inserted into the center of a muffin and it should come out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.  

Remove from oven and allow muffins to cool in pan for 10 minutes, then remove muffins from pan.

Tip: Did you know? Tossing blueberries with flour before adding them to the batter will keep them from sinking to the bottom of the muffin during baking. 

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Eighteen Gallon Muffin

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By my standards, this is the number one comfort dessert. This recipe is so good that I adapted it down from my recipe that served much larger portions—I used at a hotel where we served about 25,000 meals daily. The original recipe called for eighteen gallons of milk. It should be no surprise that my original bread pudding recipe served about 1000 people a day. 

TIP: I like to use day-old French bread in my bread pudding recipe because it has more flavor than the gummy plain white kind. Cinnamon-raison bead, croissants, sweat rolls, brioche, challah, and panettone can also be substituted or mixed in combination for part of the bread. Puree some seasonal berries for a sauce or serve with a vanilla sauce.

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Apple-Raisin Bread Pudding Muffins

Makes 10-12 servings

chefgeorgehirsch.com | George Hirsch Lifestyle

2 Granny Smith or baking apples, peel, cored and chopped small

3-4 cups dry French Bread, cubed small

1/2 cup walnuts or pecans, chopped small

1/2 cup raisins, *plumped 

4 Tablespoons butter, melted

4 cups milk, or use half milk and half & half 

8 eggs, beaten

1/2 cup pure cane sugar, sugar can be slightly reduced if using sweet breads

1/2 cup light brown sugar

2 Tablespoons pure vanilla extract

1 Tablespoon ground cinnamon

1 Teaspoon nutmeg

2 teaspoons fresh grated orange zest

In a small saute pan saute apples in 2 Tablespoons butter to slightly soften, remove and cool. 

Pre heat oven to 375 degrees F.

In a medium bowl, combine the milk, eggs, sugar, brown sugar, vanilla, cinnamon, orange zest and nutmeg, and beat with a whisk until well blended. Slowly pour over the bread mixture. Poke the bread so that it’s completely covered with the milk mixture and let sit for 10-15 minutes. Add raisins and 1/2 of the cooled sautéed apple.  

Grease a regular size 12-cup muffin pan with butter, or use muffin cups liners, or individual ramekins.

Using an ice cream scoop or large spoon, place bread pudding batter into muffin cups filling each cup to three quarters full. Add remaining apples on top of batter. 

Place a pan larger than the muffin pan in preheated oven and place the pan holding the bread pudding inside. Immediately fil the outer pan with enough hot water so that it comes up one inch on the sides of the muffin pan. 

Bake at 375 degrees for 15 minutes. Remove the pan from the water bath, reduce the temperature to 325 degrees, and bake for 10-15 additional minutes. Remove the bread-pudding muffins and allow to set for 10 minutes before removing from the pan. 

Serve Apple-Raisin Bread Pudding Muffins warm or cold with warm fruit or vanilla sauce.

*To plump dried raisins add 2 tablespoons of water or orange juice and heat in microwave for 30 seconds; drain orange juice back into pre measured 1/3 cup orange juice. 

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Summer Muffins

Celebrating Chef George's 24th Anniversary on PBS

Join me + Tune-in GHL CreateTV

 Wed 8:30AM/2:30PM Sun 8:30AM

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Summer and muffins seem to go hand and hand; especially since blueberries are so plentiful right now and muffins bake fairly quickly with not much prep.

Tip: Did you know? Tossing blueberries with flour before adding them to the batter will keep them from sinking to the bottom of the muffin during baking. 

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Blueberry Nut Muffins

Makes 10-12 muffins

chefgeorgehirsch.com | George Hirsch Lifestyle

For the topping:

1/3 cup lite brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, walnuts or pecans, chopped into 1/4 inch pieces

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the muffin mix:

1/2 cup sweet butter, room temperature

2 cups all-purpose flour

1 Tablespoon flour for coating blueberries, plus greasing muffin cups

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh blueberries

1 cup pure cane granulated sugar

2 large eggs, beaten

1 teaspoon pure vanilla extract

1/2 teaspoon grated orange zest

1/2 cup milk

Grease a regular size 12-cup muffin pan with butter and dust with flour, banging out excess flour; or use muffin cups liners.

Preheat oven to 375 degrees. 

In a medium bowl, whisk together flour, baking powder, and salt. 

In a separate bowl use a mixer to cream butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add vanilla and orange zest to beaten eggs, then add eggs one at a time, mixing until eggs are absorbed. 

With the mixer on low speed, add flour mixture and milk in three stages, mixing until all are incorporated.  Do not over mix. 

Toss blueberries in a fine strainer with about one Tablespoon of flour to lightly coat. Using a rubber spatula, fold in 1 1/2 cups of the blueberries. With an ice cream scoop or large spoon, place batter into muffin cups filling each cup to three quarters full. Add remaining 1/2 cup of blueberries on top of the muffins and divide crumb topping over muffins. 

Bake about 25-30 minutes, until muffins are golden brown. Check muffins half way through and rotate if oven temperature is uneven. Test with a toothpick inserted into the center of a muffin and it should come out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.  

Remove from oven and allow muffins to cool in pan for 10 minutes, then remove muffins from pan.

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Banana Blueberry

Add some tartness to a sweet banana muffin, with my Banana Blueberry Muffin Recipe. It's also a great take-along snack that's better for you than reaching for a candy bar. 

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Banana Blueberry Nut Muffins

chefgeorgehirsch.com |  George Hirsch Lifestyle

makes 10-12 muffins

For the Crumb Topping:

1/3 cup light brown sugar

2 Tablespoons all-purpose flour

1 teaspoon cinnamon

2 Tablespoons nuts, chopped

1 Tablespoon sweet butter

In a small bowl, mix together brown sugar, flour, cinnamon, and nuts. Blend butter in with a fork until mixture is crumb like.

For the Muffin Mix:

1 cup fresh blueberries

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 1/4 cups, about 3-4 large very ripe bananas, mashed

1/2 cup pure cane granulated sugar

3 Tablespoons honey

1 egg, beaten

1 teaspoon cinnamon

1/4 cup walnuts or pecans, chopped into 1/4 inch pieces

1 teaspoon vanilla

1/2 teaspoon grated orange zest

1/2 cup sweet butter, melted; or replace with part/ all applesauce

Lightly grease 10 muffin cups, or line with muffin papers.

Preheat oven to 375 degrees. 

In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, honey, egg, cinnamon, vanilla, zest, nuts, and melted butter. Fold in banana mixture by hand with a spatula into the flour mixture until just moistened. 

Place batter into muffin cups filling each cup to three quarters full. Place a few blueberries, about 1 Tablespoon on top of each muffin. Divide the crumb topping evenly over the top of muffin batter.

Bake for 18 to 20 minutes. Check for doneness with a toothpick inserted into center of a muffin; done when toothpick comes out clean; or when touched lightly the muffin should have a slight resistance to finger pressure.

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