this morning i tweeted/posted this picture to instagram. i had a bunch of people ask for the recipe so i just decided to post it here. its my go to recipe for muffins - its incredibly versatile and is perfect for summer fruits - berries, peaches, cherries... (but i've also made it with apples, pears and rhubarb.)
without further ado:
MAKES 12 MUFFINS
2 cups (about 10 ounces) fresh fruit picked over/pitted/chopped
1 1/8 cups plus 1 teaspoon sugar
2 1/2 cups unbleached all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 large eggs
4 tablespoons unsalted butter, melted and cooled slightly
¼ cup vegetable oil
1 cup buttermilk or sour cream (whichever i have on hand)
1½ teaspoons vanilla extract
Turbinado Sugar or Sugar-in-the-Raw
1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Bring 1 cup fruit, 1 tbsp water and 1 teaspoon sugar to simmer in small saucepan over medium heat. Cook, mashing fruit with spoon several times and stirring frequently, until fruit has broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
2. Whisk flour, baking powder, and salt together in large bowl. Whisk remaining 1 1/8 cups sugar and eggs together in medium bowl until thick and snot-like, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk/sour cream and vanilla until combined. Using rubber spatula, fold egg mixture and remaining cup fruit into flour mixture until just moistened. Batter will be very lumpy.
3. Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon teaspoon of cooked fruit mixture into center of each mound of batter. Sprinkle Turbinado/Raw Sugar over the tops - I kind of go overboard with this step. I like 'em crunchy.
4. Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating muffin tin from front to back halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving. And yum.