by Kelly Jaggers
Published by Adams Media
There's only one problem I see with this cookbook. I just can't stop baking muffins and now I want to quit my job and bake muffins all day long for a living. Or, maybe I'll quit my job and test muffin recipes for a living. I baked four different kinds in one day. And, the following weekend, I baked two more recipes because I just couldn't get enough of these muffins and this cookbook, Moufflet, by Kelly Jaggers.
I first became familiar with Kelly's work when she published her pie cookbook, Not-So-Humble Pies. I fell in love with the pie cookbook and started following Kelly on her blog, Evil Shenanigans. Just as soon as I became a fan, I learned that Kelly would be releasing a muffin cookbook in October. I was beside myself. That cookbook is finally here and it is wonderful!!
Here they are: Chocolate Hazelnut Muffin, Apple Cinnamon Corn Muffin, Malted Chocolate Muffin, and the Blueberry Ricotta Struesel Muffin
The cookbook has over 100 gourmet muffin recipes. You can see from the names above that there is a huge variety of muffins to choose from. I had a hard time choosing so I almost baked (and ate) myself to death. There are four chapters of muffins:
- Uniquely Sweet Creations
- Hearty Fruits, Nuts, and Oats
- Brunch, Lunch, and Dinner Muffins
- Savory, Spicy, and a Little Sweet
In addition to the muffin recipes, there are chapters on "Sensational Spreads" and "Crumbles and Glazes" to help you finish off your muffins and make them look like they came from a bakery instead of your humble kitchen.
Banana Maple Granola Muffins
While deciding which muffins to test for this review, I made a list of 16 muffins that I could make just using the ingredients that I already had in my kitchen. I love recipes that call for simple, common ingredients. As you can see, I didn't test any of the savory muffins, but I do plan to make Crab Salad Corn Muffins and King Ranch Chicken Muffins. Don't they sound perfect for a cozy fall dinner or for a crisp afternoon tailgating with family and friends?
Kelly has every muffin covered: carrot spice, citrus cheesecake, cinnamon apple, lemon poppy seed, peanut butter, pumpkin, gingerbread, blueberry, peach, cranberry orange, strawberry, raspberry, and, of course, chocolate. But, for those of you who like to venture out in the kitchen, there's plenty for you, too, with maple bacon, sweet potato, spiced chocolate fudge, lemon serrano, salted caramel-glazed cherry, and apricot jalapeno muffins.
The cookbook itself is attractive, a hardback book with full-color photos of many of the muffins. I'm so pleased to have this cookbook as part of my collection and I highly recommend that you get Moufflet for your collection, too.
Mascarpone Pound Cake Muffin
Mascarpone Pound Cake Muffin
Yields: 12 Muffins
1/2 cup butter, softened
1 cup sugar
1/2 cup mascarpone cheese
1 tsp. vanilla-bean paste
1 tsp. lemon zest
1-3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 recipe Vanilla Bean Icing (below)
Preheat the oven to 350 degrees and either spray a 12-cup muffin pan with nonstick spray or line with paper liners.
In a large bowl, cream together the butter and sugar until very light and fluffy, about 10 minutes. Add eggs, one at a time, beating 3 minutes after each addition. Add the mascarpone cheese, vanilla-bean paste, and lemon zest, and beat for 5 minutes.
In a separate bowl sift together the flour, salt, and baking soda. Pour the dry ingredients over the wet and gently mix until just moistened.
Divide the batter among the prepared muffin cups. Bake for 18-20 minutes, or until the muffins are golden brown and the cake springs back when gently pressed in the center. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Once the muffins are cooled, drizzle Vanilla Bean Icing over the muffins. Allow the icing to set for 1 hour before serving.
Vanilla Bean Icing
1 cup powdered sugar
2 tablespoons butter, at room temperature
3 tablespoons half-and-half
Pinch of salt
1/2 teaspoon vanilla-bean paste
In a medium bowl, combine the powdered sugar, butter, and one tablespoon of the half-and-half. Whisk, adding more half-and-half a drop at a time until the icing is thick and spreadable but not runny. Add the salt and vanilla-bean paste and whisk well. Use immediately or cover and store at room temperature for up to one day.
Disclaimer: The publisher provided me with a copy of the cookbook, but the opinion expressed here is my own.