Hi Bold Bakers!
Welcome to a brand new year of Bigger Bolder Baking.
We are kicking things off with some crazy dough.
Now a lot of you know my crazy dough series, it is one dough, endless possibilities.
Be it cookies, cupcakes, even bread dough.
Right now we are going to make some crazy muffins, one recipe and loads of different
muffin flavors.
So we are going to start out by making our batter in a large bowl.
Add in your flour, sugar, baking powder, baking soda, and some salt, and then whisk all these
ingredients together.
One of the reasons I love this recipe is because it can be mixed all by hand.
You don't need a stand mixer or an electric hand mixer, so it’s really easy.
I'm going to set my dry ingredients aside and we’re going to mix together our wet
ingredients.
Into your jug add your flavorless oil, eggs, buttermilk, and vanilla extract and then whisk
all of these ingredients together.
So a few notes about some of these ingredients.
If you don't use eggs I put a substitute that you can use on my website, BiggerBolderBaking.com,
also I have a great way to make your own buttermilk if you don't have any and it’s really, really
simple.
Okay, this is all mixed up, I'm going to bring back in my dry ingredients, and then just
pour this straight in there.
And now just whisk it all together until you form your batter.
So now you know when you go to a coffee shop and you get a giant big muffin and it’s
really moist and crumbly, that’s exactly what this recipe is.
The buttermilk makes them really soft, also the addition of oil keeps them really moist,
I absolutely love this recipe.
So now that I have my muffin batter mixed, this is the base that you can add anything
to.
The world is your oyster, when it comes to flavoring your muffins.
Over here I have some muffin accoutrements, and these are just things that I had in the
cupboard and in the fridge, I have some raisins, cinnamon, oats, just a few things to pop into
your muffins.
The first muffin I'm going to show you how to make is a lemon and poppy seed muffin.
Into a small bowl, add a generous scoop of your muffin batter, then add in some poppy
seeds, and then next I'm going to grate in the zest of a lemon.
That smells really great!
Now with a spoon just mix all of these ingredients together.
So there you go, a lemon and poppy seed muffin, that's how easy it is to customize your own
flavors.
So now I'm just going to go through all of my bowls and I am going to come up with some
crazy muffin flavors.
The next flavor we’re going to make is a blueberry oatmeal muffin.
Just like before, add in your big scoop of muffin batter, then into there I'm going to
add in some fresh blueberries, you can also use frozen blueberries, they work really well
too.
And then next, some rolled oats, you don't want steel cut oats, you want rolled ones.
So in you go.
Give it a quick stir, combine all those lovely flavors.
And there you have blueberry oatmeal muffin.
So now I'm going to set this to the side and the next flavor we’re going to make is one
of my favorites, it’s a carrot cake muffin.
So into your bowl add your muffin base, then I'm going to add in some grated carrot, a
few raisins, because I love raisins in my carrot cake, and some cinnamon, because you've
got to have cinnamon in there.
And then simply mix all these ingredients together.
So now if you end up making these, or even any of my recipes, you can leave a review
on my website and it let’s other bold bakers know if it worked, what you liked about it,
just to really bring the community together.
So there you go another easy muffin recipe done.
Now the next one we’re going to move on to is one of my favorites because it’s really
moist and sweet at the same time, it is a banana nut muffin.
So now for this recipe you want to mash some banana in your bowl, I like to use a fork
to do this just because it gets it really nice and fine.
Okay, so now on top of this I'm going to add some of my muffin batter, and then here I
have some toasted nuts.
Now I love toasted pecans, but you can use walnuts, hazelnuts, anything you like.
Okay, in you go.
Nuts and banana go really well together.
And then just stir it all together.
I'm really looking forward to trying this one because I love mashed banana, but we’re
going to move on to our next flavor, which is apple and cinnamon.
You know the drill at this stage, into your bowl add in your muffin batter.
Then into this we’re going to add some grated apple, now this makes your muffin really lovely
and soft.
So into this I'm going to add in some ground cinnamon, because apple and cinnamon go so
well together, a little bit like peanut butter and jelly.
So one question that’s very common is can you use whole-wheat flour instead of white
flour, and you can do that for this recipe and it will work really well and your muffins
will taste great.
Okay so another flavor down, I'm going to set this aside and we are going to move on
to the biggest and boldest muffin yet.
It is a double chocolate muffin.
So into your bowl goes the muffin base, then into this we’re going to add rich lovely
cocoa powder.
Now I like to use unsweetened cocoa powder in case your recipe has sugar in it, you don't
want it too sweet.
So next we’re going to add in some chocolate chips, and that's what makes this a double
chocolate chip muffin.
And then stir these together until your cocoa is fully combined.
So there you go we have all of these muffin flavors, now it’s time to get them into
the tin and into the oven.
Take your muffins and fill your tin all the way to the top.
Now I like to make sure that these are really lovely and big, so don't be afraid to go all
the way up to the line.
One thing I love about the crazy dough is that if you're feeling like something a little
bit richer and dark you can have a chocolate muffin, if you're feeling something a little
bit more fruity, you can have the apple one, you really can customize them to any flavor
that you like.
You'll notice that I’m spreading these out in my muffin tin because I don't want them
to bake into each other, so I’m giving them all they're own space.
Just check that out!
One muffin recipe, six different flavors.
These guys are ready to be baked off.
Bake your muffins off at 350 degrees Fahrenheit or 180 degrees Celsius, for roughly 20 to
25 minutes, or until golden brown.
Just check these out!
They look amazing!
You can tell that they're done because they're all golden brown on top and if you give them
a little push in the middle, they're firm underneath your finger.
Once your muffins have cooled down, for around 5-10 minutes, go ahead and take them out of
the tray.
So now here’s the tough part of my job, which one am I going to try?
I think the blueberry and oats is screaming my name.
So I'm going to cut that down the middle.
Just look at how beautiful that looks on the inside, and if you give it a little bit of
a press there, you see how soft and moist the center is, which is exactly what you want
from a muffin.
So now I'm going to pick myself off a little bit, oh my gosh, I have to say this is one
of the best muffin recipes I’ve ever tried.
Mm.
I really hope you enjoyed this video and if you did, please share it with a friend, and
I’ll see you back here really soon, for more Bigger Bolder Baking.