JORDAN MARSH'S BLUEBERRY MUFFINS
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Categories breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams
JORDAN MARSH STRAWBERRY MUFFINS
These muffins are fool proof! This really is the Jordan Marsh Store recipe that they served in their bakery. Sometimes, my store made special batches with strawberries instead of blueberries. Those were always my favorite... All ingredients should be at room temperature. This recipe is a breeze to cut in 1/2. To keep them from sticking, I make them in white paper cup cake holders and wipe the top of the muffin tin with canola oil. Oh, and if you make a half batch from a pound of berries, try my recipe #348144 with the leftover berries... Enjoy!
Provided by Karens Krazy Kitchen
Categories Breakfast
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream the butter and sugar, then add eggs, flour, baking powder, milk and mix well.
- Dredge berries in additional flour before adding to mixture to prevent them from sinking to the bottom (very important).
- Bake in a pre-heated oven at 350 for 30 minutes.
- Remove from the oven and sprinkle a little sugar on top.
Nutrition Facts : Calories 234.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 57.5, Sodium 194.4, Carbohydrate 34.8, Fiber 0.9, Sugar 17.5, Protein 3.8
JORDAN MARSH BLUEBERRY MUFFINS
This is from my mom's cookbook. She claimed it was the popular Jordan Marsh muffin that we all loved so much.
Provided by mermaidmagic
Categories Breakfast
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- With the mixer on low speed, cream the butter and sugar together until fluffy.
- Add eggs one at a time and mix until well blended.
- Combine the dry ingredients in a separate bowl and add to the mixture, alternating with the milk.
- Add the vanilla extract.
- Fold in the blueberries by hand until well mixed into the batter.
- Grease the muffin tin well, including the top.
- Pile the batter high in each muffin cup.
- Sprinkle each generously with sugar.
- Bake in a preheated 375 degree oven for 25-30 minutes.
- Cool in pan before serving.
Nutrition Facts : Calories 255, Fat 9.6, SaturatedFat 5.5, Cholesterol 68.3, Sodium 248.7, Carbohydrate 38.7, Fiber 1.4, Sugar 20.5, Protein 4.4
STRAWBERRY MUFFINS WITH CANDIED ALMONDS
Classic strawberry muffins get a few modern twists in this cheery take. First, egg yolks replace whole eggs, resulting in a richer, more flavorful crumb. The muffins get a double dose of strawberries: diced fresh berries in the batter and an optional dusting of freeze-dried strawberries on top. Finally, a reserved egg white is tossed with sugar and sliced almonds to make a crunchy topping for the muffins. As always, for the best flavor, pick the ripest, brightest strawberries of the bunch.
Provided by Jerrelle Guy
Categories breakfast, brunch, breads, cakes, quick breads
Time 1h
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Heat the oven to 425 degrees. Line a standard muffin tin with 12 paper liners.
- In a cup, stir together the milk, lemon zest and juice; set aside to curdle.
- In a medium bowl, sift the flour, baking powder and salt. Whisk to evenly distribute; set aside.
- In a small bowl, whisk 1 egg white (save the other for another use) with 1 tablespoon granulated sugar until slightly frothy. Fold in the almonds; set aside.
- In a large bowl, whisk the 1 1/2 cups granulated sugar and butter until combined. Add egg yolks and continue whisking vigorously until the batter is slightly aerated, 1 to 2 minutes. Using a rubber spatula, alternate adding 1/3 of the flour mixture and 1/3 of the milk mixture, folding gently, until you've added three batches of each beginning with the flour and ending with the milk. The batter will be thick. Gently fold in the fresh berries.
- Divide the batter among the liners in the muffin tin. (The liners will be very full, but the muffins will not rise much while baking.)
- Pinch the almond mixture between your fingers and let the excess egg whites drain away before dividing evenly all over the tops of the muffins. Bake for 12 minutes, then lower the temperature to 325 degrees and continue baking until a toothpick inserted into the muffins comes out clean, 20 to 22 minutes, rotating the pan halfway through. Let cool for 5 minutes, then gently remove the muffins from the pan to cool completely before serving.
- In a mortar and pestle, food processor or resealable bag, combine the freeze-dried strawberries and confectioners' sugar, if using, and crush until fine. Dust generously over the cooled muffins using a fine-mesh strainer.
JORDAN MARSH FAMOUS BLUEBERRY MUFFINS
Jordan Marsh Blueberry Muffins were once a staple and tradition in Boston. I thought I would pass on this recipe for those who may remember the store and love a great muffin. I've also made these just as muffin tops (see photo).
Provided by dojemi
Categories Dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition.
- In a second bowl, combine all dry ingredients. (You can use an electric mixer to combine the dry ingredients thoroughly at this point so that you won't need to over mix once the wet and dry ingredients are combined).
- Gradually add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla.
- Optionally, mash 1/2 cup of the blueberries, and stir in by hand (this will turn batter a light shade of blue and add a touch of blueberry flavor, but this step may be skipped, if you wish). I usually skip that step.
- Add the remaining whole berries and stir in gently by hand.
- Spray a 12 muffin baking pan with Baker's Joy (or other non-stick spray).
- Fill greased muffin cups 3/4 full.
- Sprinkle sugar on top of unbaked muffins.
- Bake at 375°F for 25-30 minutes.
- Cool in pan.
- Run a knife around the edge of each muffin after several minutes to free it from the pan and cool on wire racks.
- If desired, brushed with melted butter and sprinkled with additional sugar. IMO opinion, the more sugar the better - it gives the top a nice crunch.
Nutrition Facts : Calories 254.2, Fat 9.1, SaturatedFat 5.4, Cholesterol 52.8, Sodium 242.7, Carbohydrate 39.9, Fiber 1.3, Sugar 22, Protein 3.8
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