One of my latest acquisitions is a jumbo muffin pan like this one, though mine was bought on woot.com. This makes what I like to term big honkin' muffins. The size that you find in a bakery. The size that probably has enough carbohydrates and sugar to power a moped.
This required me to seek out recipes designed for big honkin' muffins. Not just any recipe would do--I needed one that provided the chemical scaffolding to make the muffins rise. I was very happy to find Sally's Baking Addiction was already up to this task.
I tweaked the recipe just a bit. My husband loves a blueberry and lemon combination, so I added the zest and juice of one lemon to the recipe. This didn't require any changes to the dry ingredients for me, but I do live in a dry place, and my recipes often need a little extra moisture.
The result was an awesome, cakey muffin, the kind that begs for milk and coffee in accompaniment. The combination of cinnamon, lemon, and blueberries works very well together, creating something that's spicy, sweet, and sparkling fresh all at once.
That's one cup to show the size of these babies.
If you don't have a jumbo pan, the original blog says this also works well with standard muffins and even mini-size. To quote her: "For standard size (12 count) muffins, reduce baking time to 18 minutes with the 5 initial minutes at the 425F temperature stated above. For mini muffins, bake for 12-13 minutes at 375F the entire time." That higher initial baking time is very important in this recipe! It's what makes the muffins rise in such a fantastic way.
Trust me. You don't want this beauties to go flat.
Jumbo XXL Blueberry-Lemon Muffins
(6 jumbo muffins // 12 standard muffins // 24 mini muffins)
modified slightly from Sally's Baking Addiction
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, room temperature
1 lemon, zested and juiced
1 cup sugar
1 cup milk (skim, 1%, almond, rice, soy are all ok - room temperature preferred)
1/2 cup canola oil
1/2 teaspoon vanilla extract
1 and 1/4 cup fresh or frozen blueberries
(optional) sparkling or turbinado sugar for the top
1) Preheat oven to 425F degrees. Spray your muffin tin with non-stick spray or line with muffin liners, and I recommend spraying the muffin liners as well.
2) In a large bowl, toss together flour, baking powder, salt, lemon zest, and cinnamon. Mix until all dry ingredients are combined.
3) In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, juice, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. Don't overmix! The batter will be VERY thick and somewhat lumpy. Fold in the blueberries; I like to reserve some to place on top of the muffins.
4) Pour batter into prepared muffin tins, filling all the way to the top. Top with some sparkling or coarse sugar, if desired.
Bake at 425F degrees for 5 minutes. Reduce oven temperature to 375 and continue to bake for 25-26 minutes until tops are lightly golden and centers appear set. Allow to cool for 10 minutes in pan before enjoying.
The muffins are best the same day, but you can store them in an airtight container at room temperature for a few days. They can also be frozen.
OM NOM NOM.