This recipe for homemade muffins from Samantha Seneviratne for The New York Times is warmed with Pomptonian additions of nutmeg and ginger. https://cooking.nytimes.com/recipes/1026063-apple-cinnamon-muffins
Serves 12
Ingredients
For the Batter
- 2 cups/256 grams all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ¾ teaspoon kosher salt (such as Diamond Crystal)
- ¼ packed cup/110 grams light brown sugar
- ¼ cup/100 grams granulated sugar
- ½ cup butter, salted or unsalted, at room temperature
- 2 large eggs, at room temperature
- ¼ cup whole milk yogurt, at room temperature
- 1 tablespoon pure vanilla extract
- 1½ cups diced Asian pear
Directions
- Heat oven to 450 degrees. Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, using an electric mixer on medium speed, beat the brown sugar, granulated sugar and butter until fluffy, about 3 minutes. Add the eggs, one at a time, and beat until combined. Beat in the yogurt and vanilla extract.
- Using a rubber spatula, fold in the dry ingredients and about 1¼ cups of the diced Asian pear by gently scooping
up some of the mixture from the bottom and folding it over them. Rotate the bowl and repeat until just combined. Do not overmix. - Divide the batter evenly among the liners, about a heaping ¼ cup each. Top with the remaining diced Asian pear.
Adjust the oven temperature to 350 degrees. - Bake until a toothpick inserted into the center of a muffin comes out with moist crumbs attached, about 25 minutes. Let cool slightly in the pan, then transfer the muffins to a rack to cool completely.