This recipe from Bouchon Bakery yields very moist muffins from letting the batter sit overnight. I used a standard oven so they rise beautifully, as long as you don’t overfill the liners. I was particularly excited to try out the panettone baking molds that give the muffins an artisanal look.
Frozen blueberries are coated in flour and kept in the freezer until ready to add into the batter. I have always used fresh berries in the past but will now stick with frozen. When incorporating, they remain firm which prevents them from bursting and having the juices bleed into the batter resulting in a green-blue colored muffin.
I test-baked two molds first to see how they would look. Good thing I did that because they were a bit too full.
Muffin explosion. Halfway through baking they looked beautiful but at some point in the second half, the uncooked batter just couldn’t remain contained and burst out over the top. I immediately saw my error. I had a smaller mold than in the book but used the same amount of batter. Here are the correct measurements:
Book:
Mold = 2.75″; Fill = 125 g
Me:
Mold= 2.25″; Fill = 90-95 g
With the more recent recipes I’ve tested from the book, I’ve noticed each has an ingredient that makes the result different from the classic and I’ve really enjoyed tasting and seeing how it impacts the overall flavor. Here it would be the molasses which adds a hint of spice and visually makes the muffin a beautiful caramel color. At first I wasn’t sure about the spice as it reminded me of the holidays but it since has grown on me and I like the twist.
The topping is almond streusel and the recipe makes a lot. I halved the recipe and it is still too much. It does say the streusel can be frozen which is what I did but in the future I’d use 1/4 of the recipe when making a batch of these muffins.
For purchasing the molds:
Sur la Table- sells assorted sizes individually if you just want to experiment with a few and not do a full batch
Amazon.com- I purchased mine here
2.75 oz– The size listed in the book
2.5 oz– Select “mini”
Week 13 of the Bouchon Bakery Book Project
Read the Project recap on the Muffins
Bake with us!