“I want to cry with joy” <<– secret code for “I’m crying with joy that I’ve finally taken my biochem exam and I can go back to sleep at night again”. I miss training, blog reading and muffins eating. Especially the muffin part, but hey what’s new.
I’d like to thank you all for the fact that you’ve been still commenting while I wasn’t here to answer/read your blogs and stuff. You guys are awesome. Thanks a million for all your support/good wishes… you deserve like 40000 of these muffins. Each one of you.
Now, let’s talk muffins. Because – when is it that I don’t feel like talking about muffins? If you follow me on Twitter, you should know by now that they are all what I tweet about.
So muffins it is today.
And muffins for breakfast, lunch and dinner it’d be everyday if I ruled the house, which, alas I don’t (((I mean yet. Wait and you’ll see. Someday I’ll have a house of my own and I’ll be eating muffins all the time)).
These muffins are worth talking about. They are, by far, the moistest, fluffiest, most tender baked goods I’ve ever had. This recipe calls for buttermilk, yogurt and oil, so you bet that the texture is a huge winner.
And flavor-wise? Ohh, they’ll have you daydreaming about them for days – not that it has happened to me or something… But guys: have you ever tried toasted vanilla beans? I think they are the best thing ever. Think real vanilla beans on steroids… yeah, they’re good.
I got the idea from Izzy’s lovely blog. That girl is a genius, I tell you. Toasting and grinding vanilla beans is one of the best things I’ve ever done.
Not kidding here.
They make the vanilla flavor really shine trough. A bit of powder is all you need to obtain the most flavorful baked goods ever. Once you try it, I don’t think you can go back to storebought vanilla extract, I’m sorry.
As you can imagine, these muffins are a pleasure to eat, and really easy to make as well. One bowl + one pan to toast the seeds if you’re going that route. If you want to use plain vanilla bean muffins, a bowl is all you’ll need.
No dishes to do make for a happier me.
No dishes to do + a dozen of muffins in my mouth make for an euphoric version of myself… You don’t want to be near that version though ((it gets annoying, I’m told)).
Bonus points that these beauties turn out perfect every time. Don’t they look like true bakery muffins with those lovely high-doomed tops and flufiness? Yeah. And that is taking into account that my oven is quite a crappy one and I never get my baked goods to turn out as perfect as I’d like. Although even this way, I always, always get such wonderful muffins following this recipe. Trust me here – it’s been tried hundreds of time and I’m still requested to make them more often, oh well.
Mark my words – they’ll probably be happening next weekend too… for, like the 239th time.
The only problem I had with them was that they were so darn difficult to photograph. Ahhh, I cringe when I remember that photoshoot… it almost made me want to cry.
Long story short: an stroke of wind made my light bouncers fall on top of my photography set and the milk got spilled all over the place and made everything wet… and that happened not one, but three times. THREE.
Besides that, these muffins are the coolest thing ever, let’s sum up:
1) One bowl only -> no dishes to wash.
2) These are foolproof and impossible to get wrong.
3) Lightened up thanks to the greek yogurt, olive oil & buttermilk… Did I hear muffins for breakfast here??
4) They’re the prettiest muffins in town. Who doesn’t love beautiful baked goods? I surely do!
5) Toasted vanilla beans – absolutely mind blowing. I’ll get so mad at you if you don’t try that soon hey.
Oh, kidding. I cannot get mad at you guys: I like you way too much.
But anyway, do try these muffins. They are one of my favorite ones posted on this blog!
- 310 grams unbleached white flour
- 150gr. sugar
- a pinch of cinnamon
- a pinch of salt
- 15 gr. baking powder
- 2 large eggs
- 5 tbsp. low fat buttermilk
- 70 gr. oil
- 260 grams 2% greek yogurt
- 100 grams dark chocolate
- 1 vanilla bean
- Toast and grind vanilla bean according to these directions.
- Whisk all of the dry ingredients in a large bowl.
- Add in all of the wet ones and mix with an electric wire whisk until combined and free of lumps. Don't worry, this batter is almost impossible to over mix, so keep on whisking until batter is smooth.
- Add in toasted vanilla powder and chocolate chunks and mix again.
- Now, this is important. If you want bakery style muffins (aka tall high doomed ones), do spoon batter into rigid metals tinis (no silicone moulds or paper cases) and fill a little bit over 3/4.
- Bake at 220ºC for the first 10 minutes and lowder the temperature to 180ºC and bake for 10 minutes londer or until a toothpick comes out clean when inserted in the center.
- You can use whichever oil you like. Most of the time, I make these with light olive oil, but I didn't want to kill the vanilla flavor of these ones, so I went with 35 grams olive oil + 35 grams sunflower oil.
- Canola should be good too.
- The vinegar + milk trick does work here.
- Full fat greek yogurt works as well, but not plain yogurt. That one is too runny!
I hope you’ll enjoy them!
Do you ever make a mess out of your photography setting? Or do you just ruin stuff in the kitchen?