Mom's Muffins

1. Start the batter.

Read the method from start to finish and gather your ingredients before you start cooking.

Position a rack in the center of the oven and heat the oven to 350 F. Lightly oil or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2 3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

1 pound (3 1/2 cups) unbleached all-purpose flour

4 tsp baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups granulated sugar

5 ounces (10 tablespoons) unsalted butter, melted and cooled slightly

1 cup whole milk, at room temperature

1 cup creme fraiche or sour cream, at room temperature

2 large eggs, at room temperature

1 large egg yolk at room temperature

In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, creme fraiche or sour cream, eggs, and egg yolk until well combined.

Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy) - there should still be quite a few streaks of dry flour.

2. Add your choice of flavorings, fruits, chocolate, and nuts.

Choose add-ins from the lists at right and below, sprinkle them on the batter, and fold them in until just combined (The batter will still be lumpy; don't try to smooth it out.) Don't overmix.

FLAVORINGS

(Choose 1 or 2)

*Almond extract - 1/2 tsp.

*Ground cinnamon - 3/4 tsp.

*Coconut - 3/4 cup dried, sweetened,

shredded or flaked

*Crystallized ginger - 1/3 cup finely chopped

*Ground ginger - 3/4 tsp.

*Lemon zest - 2 tsp. finely grated

*Orange zest - 2 tsp. finely grated

*Vanilla extract - 1 tsp.

FRUIT & CHOCOLATE

(Choose 1 or 2; 1 1/2 cups total)

*Apricot halves, fresh (or canned, drained very well and patted dry), coarsely chopped

*Bananas, thinly

*Blueberries, fresh or frozen (no need to thaw)

*Cranberries, fresh or frozen (no need to thaw), coarsely chopped

*Granny Smith apples, peeled and coarsely chopped

*Peaches, coarsely chopped

*Pears, coarsely chopped ( no need to peel)

*Pineapple, fresh (or canned, drained very well and patted dry), coarsely chopped

*Raspberries, fresh or frozen (no need to thaw)

*Chocolate chips

NUTS

(optional)

(If using, choose one, up to 3/4 cup)

*Pecan pieces, toasted

*Sliced almonds, toasted

*Walnut pieces, toasted

3. Fill the tin and bake the muffins. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together,) Let the tin cool on a rack for 15 to 20 minutes.

4. Make the glaze or sprinkle with crumbs. The glaze can be made up tot two days in advance; store in an airtight container at room temperature.

12 1/2 ounces (3 cups) confectioners' sugar

One of the glaze flavorings below

Put the confectioner's sugar in a small mixing bowl. add the glaze flavoring, choosing from the list below, and whisk until smooth. The glaze should be thin enough that it will drip off of a spoon; it it's more like a spreadable icing, thin it with water or the appropriate liquid, 1 tablespoon at a time.

GLAZE FLAVORINGS

*Plain - 6 T. water

*Maple - 1 cup pure maple syrup

*Lemon - 6 T. fresh lemon juice

*Orange - 6 T. fresh orange juice

*Pineapple - 6 T. pineapple juice

*Cinnamon - 6 T. water, 1/4 tsp. ground cinnamon

*Ginger - 6 T. water, 1/4 tsp. ground ginger

CRUMB TOPPING

1/2 cup flour

1/2 cup sugar

4 T. softened butter

Mix ingredients with a fork. It will not be wet, but crumbly. Sprinkle on the tops of the uncooked muffins and bake.

5. Glaze the muffins (only if you have not put the crumb mixture on). When the muffins have cooled down but are still slightly warm, use a table knife to separate the tops, and then invert the pan and pop out the muffins. PUt the muffins o a rack over foil to catch any glaze that drips off. Dab the glaze on the muffins with a pastry brush, or spoon the glaze on and let it drip over the sides. It should leave a smooth somewhat translucent coating. You may not need all of the glaze. Wait 20 to 30 minutes for the glaze to set; it won't dry completely. The muffins are best served on the day they are made. If keeping longer, store in an airtight container.

TIPS

1. Room temperature ingredients are key.

1. Don't overmix the batter

3. Overfill the cups.

4. A simple glaze or crumb topping finishes the muffins.

SIX GREAT FLAVOR PAIRINGS

*Blueberries, lemon zest, lemon glaze

*Pineapple, coconut, pineapple glaze

*Bananas, walnuts, cinnamon glaze

*Cranberries, orange zest, pecans, orange glaze

*Apricots, almond extract, sliced almonds, plain glaze

*Pears, ground ginger, crystallized ginger, ginger glaze