High Altitude Chocolate Raspberry Muffins

My local grocery store has had a long run of cheap flats of berries this spring (see http://www.piecrustcookies.com/2022/04/lemon-ricotta-pancakes.html). Recently I bought raspberries, thinking my boys would help me eat them, but instead I had to come up with ways to use them because I couldn't eat a whole flat by myself before mold began growing. This recipe was so delicious that they disappeared within a day and I had to make a second batch. A double batch of the chocolate raspberry oatmeal here http://www.piecrustcookies.com/2015/12/baked-oatmeal-three-stick-to-your-ribs.html was devoured within days as well! 

This recipe comes from Dough Eyed, a baker in Colorado, and will work at elevations for 4,000-6,000 feet. I can't vouch for what will happen at sea level. 

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High Altitude Chocolate Raspberry Muffins

Source: https://www.dougheyed.com/chocolate-raspberry-muffins/
Yields 12 or a few more muffins, depending on how full you fill the tins

2 c flour
1 teas baking powder
1/2 teas salt
3/4 c sugar
3/4 c unsalted butter, melted
2 T vegetable oil
2 large eggs
1/4 c sour cream
1 1/2 teas vanilla
1/2 c buttermilk
1 c mini chocolate chips
1 pint fresh raspberries, washed and dried gently

Mix the flour, baking powder, salt, and sugar together in a large bowl. Whisk together the melted butter, oil, eggs, sour cream, vanilla, and buttermilk in a medium bowl. Add the wet ingredients to the dry ingredients, and fold together gently, until there are a couple of flour pockets remaining. Stir in the chocolate chips and raspberries until just barely combined. Cover, then let the batter rest for 20 minutes. 

Preheat oven to 375F and prepare the muffin tin by lining with paper liners. (I didn't, and wish I had. the berries stuck to the pan, even though it was greased generously.) After resting, fill the tin generously with muffin batter. Bake for 20-25 minutes until golden brown. If you can stand it, let the muffins cool a bit, then enjoy! 

Pear and Spice Muffins

A bumper crop on my pear tree had me scrambling for recipes this fall. This one is a good one. 

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Pear and Spice Muffins

Adapted from The Washington Post
Yields 12 muffins

4000-5000 ft. altitude adjustments:

add 1 T flour
subtract 1 T sugar

1/3 c neutral-tasting oil, plus more for the pan
1 1/2 c whole-wheat pastry flour or white-wheat flour
2 teas baking powder
1/4 teas baking soda
1/2 teas salt
1 teas ground cinnamon
1/2 teas ground ginger
1/4 teas ground cloves
2 large eggs
3/4 c dark brown sugar
1/2 c unsweetened applesauce
1 teas vanilla extract
1 c low-fat buttermilk
1 medium, firm but ripe pear, peeled, cored, and cut into 1/4" pieces
1/2 c chopped pecans or walnuts (optional)

Prepare your oven by placing a rack in the middle and heating to 400F. Spray a muffin tin with baking spray or brush with oil.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. 

In another bowl, stir together the oil and eggs until well blended. Add the brown sugar, applesauce, and vanilla. Then add half of the flour mixture, and followed by half of the buttermilk. Stir until incorporated and add the remaining flour and remaining buttermilk. Don't overmix. Stir in the chopped pears and nuts gently.

Evenly portion the batter into the muffin tins. Bake for 18 minutes, approximately, and test with a toothpick  to see if it comes out clean. If so, they are finished. Cool in the pan on a cooling rack for at least 15 minutes. You may need to loosen the muffins with a knife before serving. 

Notes: 

I had some pear sauce on hand after making pear butter. I substituted that for the apple sauce and it worked beautifully. 

I believe you could skip the peeling and chopping steps by coring the pear and grating it. 

Brown Sugar Peach Muffins

Here's one more yummy peach recipe while it's still fall. Although very tasty, the peach butter definitely gilds the lily but it does add extra peach flavor (and will use up peaches if you have that need--how I wish I had that problem this year).

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Brown Sugar Peach Muffins

Source: Washington Post 

Yield: about 20

4-5 fresh peaches, preferably ripe

4 c flour, you can use some wheat flour if you like

2/3 c packed dark brown sugar

1 teas kosher salt

2 T baking powder

1 teas baking soda

1/4 teas ground allspice

2 large eggs

2 c regular or low-fat sour cream (no nonfat sour cream here)

1/2 c vegetable oil

sugar for sprinkling--Swedish pearl sugar, or demerara, something that won't melt while baking is best

Peach Butter

8 T (1 stick) unsalted butter

1/4 teas kosher salt

1/2 teas ground cinnamon

1/4 teas ground cardamom

1/4 teas vanilla extract

1 teas maple syrup (optional)

Set your oven to 400F and preheat. Place paper baking cups in standard size muffin pans. If you have only one pan, you can bake the extra batter after the first batch comes out of the oven.

Remove pits from the peaches. You may peel them if you like but it isn't necessary. Cut the peaches into half inch chunks, or chop to that size, although you'll likely have less uniform bits. Save one generous cup of chopped peaches for the butter, if you are going to make it. 

In a large bowl, mix together the flour, brown sugar, salt, baking powder, baking soda and allspice. Move mixture to the sides of the bowl to make a well.

Mix together the eggs, sour cream and oil in a large liquid measuring cup or a bowl, and pour into the well. Stir until just moistened, forming a lumpy, rather firm batter. 

Use a large ice cream scoop or a measuring cup to fill the paper baking cups, filling them to the top or mounding the batter slightly. Sprinkle with the sugar of your choice and place in the oven. Bake until golden brown, 20-25 minutes.

In the meantime make the peach butter, if desired:

Place all ingredients except maple syrup in a mini food processor, or use a stick blender in a bowl. Puree all together until mostly smooth. Taste the butter and if you want it a bit sweeter, add some of the maple syrup.

When the muffins are finished (use a toothpick to test that there is no wet batter) place them on a cooling rack using tongs. If you used only one muffin tin, divide the remaining batter among paper cups, sprinkle with sugar, and bake the rest.

Serve the muffins while warm with the butter if you made it.

Sweet and Spicy Green Tomato Bread

Some years we end up with tomatoes that ripen so late in the season that I have a bumper crop of green tomatoes. I've tried all sorts of recipes to use them up and found this one last year published in a Salt Lake City newspaper. I thought the altitude would be close enough to my own (the city is about 650 feet lower) but I had to tweak this recipe some to achieve correct rising results. I baked about 10 loaves of this bread and finally got one batch that had a bit of a rounded top. I'm not sure how this recipe will work at any altitude other than mine. If you are interested in trying the bread and you live at an altitude of 4300-4500 ft. go to the link below and follow the original recipe. I believe this particular recipe will fail at sea level.

I think I like this bread better than zucchini bread.

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Sweet and Spicy Green Tomato Bread (High Altitude, 5000 ft)

Adapted from Deseret News

Makes 2 loaves (8x4)

2 c finely chopped green tomatoes complete with skins and seeds (I processed these in a food processor until they looked like green mush. I measured 2 cups and let the liquid drain until the solids measured about 1 2/3 c.

1 c plus 1 T granulated sugar 

3/4 c brown sugar

1/2 c plain yogurt, any kind but non-fat

1/2 c oil

3 eggs
1 teas vanilla

1 teas salt

2 2/3 c wheat flour
2/3 c unbleached flour

1/2 teas baking soda

1/4 teas baking powder

1 teas cinnamon

1/2 teas ground cloves

1/4 teas nutmeg

1 c chopped walnuts (your preference)

Note:  I cooked this with frozen chopped tomato, already drained, and it worked just fine.

Preheat the oven to 350F. Grease and flour the loaf pans.

Making the batter can be done by hand. Mix the tomatoes, sugar, yogurt, oil, eggs, vanilla, and salt together in a large bowl, stirring until well blended. Mix dry ingredients (remaining ingredients except for walnuts) in a medium bowl. Gradually stir the dry ingredients into the wet until just moistened. Stir in the walnuts.

Divide the batter into the prepared loaf pans and bake for 45-55 minutes. Test with a toothpick and when it comes out with just a few crumbs, the loaves are done. Let sit on cooling rack for 10 minutes before removing from pans and allow to cool completely before slicing.

In one of my tests, I divided the batter and cooked 12 muffins and one loaf . The muffins turned out wonderfully and had a shorter baking time, 25 minutes. In my most recent baking, I put a streusel topping on the muffins more for appearance than anything else.

Here's a suggested streusel recipe (or you can search the Internet for others). This made enough for the 12 muffins as well as a topping for the loaf. It increases the sweetness of the muffin and depending on who you are that can be a plus or a minus.

1/3 c sugar (either white or brown)
1/2 teas cinnamon
1 T butter
1/2 c finely chopped walnuts

Mix the sugar and cinnamon together. Work the butter in with a fork, smashing it until the butter is mostly incorporated. Stir in the walnuts and sprinkle over the batter in muffin tins.

Oatmeal Muffins

This is another new recipe for me; it was recently featured on an America's Test Kitchen episode (watch it here). Test cooks assure extra oatmeal flavor by making oat "flour" in a food processor (I would guess a good blender would do the trick, too). It's worth the effort to make the topping although prep time is increased; it adds a sweet crunch to the muffin. These are as good as the show promised they would be.

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Oatmeal Muffins

Source: America's Test Kitchen
Yield: 12-18 (ATK reports that the yield is 12 but my effort yielded 18)

Topping:

1/2 c old-fashioned oats
1/3 c flour (I think you could use wheat flour here)
1/3 c pecans, chopped fine
1/3 c packed light brown sugar
1 1/4 teas ground cinnamon
1/8 teas salt
4 T unsalted butter

Melt the butter in a medium, microwave-safe bowl or medium saucepan. Add all remaining ingredients and toss to thoroughly combine. Set aside.

Muffins:

2 T unsalted butter, plus 6 T butter
2 c old-fashioned rolled oats
1 3/4 c all-purpose or unbleached flour
1 1/2 teas salt
3/4 teas baking powder
1/4 teas baking soda
1 1/3 c packed light brown sugar
1 3/4 c milk
2 large eggs, beaten

Grease and flour the muffin tin. In a skillet, melt 2 T butter. Add the oats and cook over medium heat until the oats become golden and begin to smell similar to popping popcorn, about 7 minutes (give or take). Process the oats in a food processor until you have a fine meal, about 30-60 seconds. Add the remaining dry ingredients (in the case of muffins, sugar is included in wet ingredients). Pulse until combined.

In a large bowl melt the 6 T butter in the microwave. Add sugar, mixing until smooth. Whisk in the eggs and milk. When liquids are smooth add the oat mixture. To reduce lumpiness ATK suggests the following, " Using whisk, gently fold half of oat mixture into wet ingredients, tapping whisk against side of bowl to release clumps. Add remaining oat mixture and continue to fold with whisk until no streaks of flour remain." Allow the mixture to sit for 20 minutes to thicken. In the meantime, prepare the oven by placing the rack in the middle position and preheating to 375F.

Fill the muffin cups, dividing the batter evenly using a large spoon or an ice cream scoop (my favored method for muffins for over 30 years). Use about 1/2 c batter per cup which will fill the cups to the rim. (This may be where I gained extra batter; I filled to about 1/4 inch below the rim.) Sprinkle the topping on the muffins (ATK indicates that 2 T is sufficient; I couldn't fit that much on each muffin). Bake for 18-25 minutes until a toothpick stuck in the center comes out clean. For even cooking turn the muffin tin around halfway through the baking period. If you have extra muffins, place tins side by side on the rack, if they will fit.

Muffins should cool in the tin for 10 minutes; then you may remove them and place on the rack for further cooling, if desired. Eat them warm or cool. These are not bad reheated in a microwave for a short time--don't nuke them, though.

Note:  Since these are cooked in small cups as opposed to a loaf or cake pan, the only adjustment I made for elevation was to measure the baking powder and soda scantly. For the majority of cooks, I advise following the recipe as directed.

Raspberry Corn Muffins

This will likely be the last raspberry recipe until next year. We feel fortunate to have enjoyed such abundance.

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Raspberry Corn Muffins

Source: food52
Yield: 14-18 muffins


1 1/2 c flour (all purpose or substitute white wheat for half)
1 c granulated sugar
3/4 c cornmeal
1 T baking powder (or a scant T at high altitudes)
3/4 teas salt
2 eggs
1/2 c unsalted butter, melted
1/2 c milk
1/2 sour cream
1 pint fresh raspberries

Preheat oven to 350F and prepare muffin tins with paper liners, butter, or cooking spray. In a large bowl mix dry ingredients. In a small bowl, combine the eggs, butter, and milk. Stir into dry ingredients and mix well for about 1 minute. Stir in sour cream until mostly incorporated. Gently fold in the raspberries.

Fill muffin cups 3/4 c full. Bake for 20-25 minutes (depending on your oven, it took about 17 minutes today). Test with a toothpick, making sure it comes out clean. Remove from oven; after 5 minutes place on cooling rack. Eat while warm or at room temperature.

Apple Zucchini Muffins

These muffins are nice for fall, with their combination of apples and zucchini. My only complaint is that they don't use enough zucchini!!

I didn't have turbinado sugar so used organic sugar instead.

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Apple Zucchini Muffins

Source: Two Peas and Their Pod 
Yields approximately 15 muffins

2 1/4 c white whole wheat flour
3/4 c dark brown sugar
1/2 teas baking soda
1/2 teas baking powder
1/2 teas salt
1 teas ground cinnamon
1/4 teas ground allspice
1 c buttermilk
1/4 cup unsweetened applesauce
1 T oil (melted coconut oil, canola oil, or vegetable oil)
1 egg
1 teas vanilla extract
1/2 c grated apple (I used ginger gold, but I bet a lot of varieties would work)
1/2 c grated zucchini, moisture slightly squeezed out between several layers of paper towel
1 c chopped peeled apple

For the topping:
2 T turbinado sugar
1/4 teas cinnamon

Preheat oven to 375F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.

In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.

To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.

Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.

The original recipe says these muffins freeze well--I haven't tried it, but it seems like the sugar topping would get soggy.

Banana Chocolate Chip Muffins

I believe this is Michael's all-time favorite of my baked goods. I remember eating (and loving) them growing up, and now because they're such a favorite, my children will grow up on them. The muffins by themselves are delicious, but the almond and sugar topping make them truly extraordinary.

Last night I taught a group of teenage girls about the muffin method and high altitude baking using this recipe. I shared with them the multiplier I learned from pastry chef Romina Rasmussen, at Les Madeleines in Salt Lake City. As I prepared to teach them the multiplier, I figured out a rough estimate for people that don't have a kitchen scale. For each cup of flour in a recipe, add an extra 1 T. And for each cup of sugar, subtract 1 T. These adjustments will work at elevations around 4500 feet; people near 3,000 or 6,000 feet will have to make different changes. 

Do try these muffins. They're a great use for old bananas!

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Banana Chocolate Chip Muffins, Original

 Yields about 16 muffins

1 1/2 c flour (half whole wheat adds some nuttiness)
1 c sugar
1 teas baking powder
1/2 teas soda
1/2 teas salt
1 c mashed banana (2 1/2-3 bananas)
1/2 c butter, melted
1/2 c buttermilk (+1 T if you use whole wheat flour)
1/2 teas vanilla
1 egg
1/2 c semi-sweet or dark chocolate chips

Topping:
3 T sliced almonds
2 T sugar

Mix flour, sugar, baking powder, soda, and salt in one bowl. Whisk banana, butter, buttermilk, egg, and vanilla in a separate bowl. Add wet ingredients to dry ingredients and mix until just combined (or a little less).

Stir in chocolate chips. Fill paper-lined muffin tins about 2/3 full. Mix almonds and sugar together, and sprinkle on tops of muffins. Bake at 375F for 20-25 minutes, until a tester or toothpick comes out clean. 

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Banana Chocolate Chip Muffins, High Altitude (4500 feet)

Yields about 16 muffins

219 g (approximately 1 1/2 c + 1 1/2 T) flour (half whole wheat adds some nuttiness)
186 g (approximately 3/4 c + 3 T) sugar (alternatively, measure one cup and then remove 1 T)
1 teas baking powder
1/2 teas soda
1/2 teas salt
1 c mashed banana (2 1/2-3 bananas)
1/2 c butter, melted
1/2 c buttermilk (+ 1 T if you use whole wheat flour)
1/2 teas vanilla
1 egg
1/2 c semi-sweet or dark chocolate chips

Topping:
3 T sliced almonds
2 T sugar

Mix flour, sugar, baking powder, soda, and salt in one bowl. Whisk banana, butter, buttermilk, egg, and vanilla in a separate bowl. Add wet ingredients to dry ingredients and mix until just combined (or a little less).

Stir in chocolate chips. Fill paper-lined muffin tins about 2/3 full. Mix almonds and sugar together, and sprinkle on tops of muffins. Bake at 375F for 20-25 minutes, until a tester or toothpick comes out clean. 

Zucchini Cheddar Corn Muffins

And now we return to your regularly scheduled program of zucchini recipes...

Michael and I visited Europe last summer, and my mom came to stay with the boys. She made these muffins and reports that the boys went crazy over them. They still like them. The muffins are best on the first day, but it helps to warm them up later. Also, they are divine with blackberry freezer jam.

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 Zucchini Cheddar Corn Muffins

Source: Two Peas and Their Pod
Yields 12 muffins

1 c all-purpose flour
1 c course ground yellow cornmeal
1/4 c granulated sugar
2 1/2 teas baking powder
1/4 teas baking soda
1/2 teas salt
1 c buttermilk
3 T unsalted butter, melted and cooled
3 T vegetable oil
2 large eggs
1/2 c shredded zucchini, squeezed and drained on paper towels
1/2 c sweet corn kernels (you can use frozen)
1 c shredded cheddar cheese

Preheat the oven to 400F. Spray a regular-size muffin pan with cooking spray and set aside.

In a large bowl, whisk together the flour, cornmeal, sugar , baking powder, baking soda, and salt. In a medium bowl, whisk the buttermilk, melted butter, oil, and eggs until well blended. Pour the liquid ingredients over the dry ingredients and mix with a rubber spatula until combined. The batter will be lumpy. Fold in the zucchini, corn, and cheese. Divide the batter evenly in the muffin pan.

Bake for 15 minutes, or until the tops are golden and a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes. Remove muffins from pan and serve.