Assorted Pastries And Muffins Recipe
Make Assorted Pastries And Muffins Recipe in just 1h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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All-purpose Muffins
Blueberry Muffins (makes 6 of the batch as blueberry variant)
Chocolate Chip Muffins (makes 6 of the batch as chocolate chip variant)
Mini Cinnamon Sugar Swirls (pastry)
Optional Glaze for Swirls
Method
All-purpose Muffins
Preheat and prepare
Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or line with paper liners. If using butter to grease, rub the butter into the cups.
Dry ingredients
In a large bowl combine 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder and 1/2 tsp salt. Whisk briefly to blend and aerate.
Combine batter
Make a well in the dry ingredients, pour in the wet mixture and stir with a spatula until just combined. Do not overmix; a few small dry streaks are okay.
Portion batter
Divide batter evenly among the 12 muffin cups (about 1/4 to 1/3 cup each). For 6 blueberry muffins or 6 chocolate-chip muffins, fill 6 cups for each variant and leave the remaining 6 for the other variant as desired.
Blueberry Muffins (variant)
Gently fold 1 cup blueberries and 1 tsp lemon zest into half of the batter reserved for the blueberry muffins. Spoon into 6 prepared muffin cups. Sprinkle coarse sugar (about 1 tbsp across all six) lightly on top for crunch.
Bake the blueberry muffins on the middle rack at 375°F (190°C) for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Remove from oven and cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Chocolate Chip Muffins (variant)
Fold 3/4 cup semi-sweet chocolate chips into the other half of the batter. Spoon into the remaining 6 muffin cups, distributing the chips evenly.
Bake at 375°F (190°C) for 18–22 minutes, until the muffins are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the tin 5 minutes, then transfer to a rack to finish cooling.
Mini Cinnamon Sugar Swirls
Activate yeast and mix dough
In a small bowl stir 1/4 cup warm water (105–110°F / 40–43°C) with 1 tsp instant yeast and let sit 3–5 minutes until slightly foamy. In a mixing bowl combine 1.5 cups all-purpose flour, 1/4 cup granulated sugar and 1/4 tsp salt. Cut or grate 1/2 cup cold unsalted butter into the flour mixture until it resembles coarse crumbs. Stir in the yeast mixture and 1/4 cup milk until a shaggy dough forms; do not overwork.
Rest and roll
Turn dough onto a lightly floured surface and knead very briefly to bring it together (about 30 seconds). Shape into a disk, wrap, and let rest 10–15 minutes at room temperature to relax the gluten (this is a quick pastry-style dough, not long fermentation).
Shape swirls
Roll the rested dough into a rectangle roughly 10x8 inches. Spread 2 tbsp softened butter evenly over the surface. Mix 1/4 cup granulated sugar with 1 tsp ground cinnamon and sprinkle evenly over the butter. Starting from a long edge, roll tightly into a log. Using a sharp knife, cut the log into 12 equal slices for mini swirls.
Bake
Place the slices cut-side up on a parchment-lined baking sheet spaced about 1 inch apart. Beat 1 egg with 1 tsp water for an egg wash and brush the tops lightly. Preheat oven to 375°F (190°C) if not already. Bake for 12–15 minutes until golden brown and cooked through. Remove to a wire rack to cool slightly.