I may never make another muffin again. In my opinion, this is the holy grail of muffin recipes! Keep in mind that these are not your healthy, low-fat variety of muffin but nor are they cupcakes either. The beauty of this recipe is it is versatile: the batter gives a nice base for adding any kind of fruit or nut. I think it’s best with a sour fruit like cranberries or red currants. (The muffins in the photo are red currant and blueberry.) They are good even on day two and freeze well!
If you want to veganize it, replace the butter with canola oil, use egg replacer in place of the eggs (flax eggs would probably work really well too), and make vegan buttermilk by stirring in a teaspoon of white vinegar into a half cup of soy milk. I have yet to try veganizing this recipe but I see no reason why these substitutions wouldn’t work.
Melt 1/4 cup of butter in a small bowl. (For a lower-fat option, skip this step and double the canola oil below.)
In a large bowl, mix together:
2 cups of all-purpose flour
1 cup of sugar
2 tsp baking powder
zest of one lemon
1/2 tsp salt
In a medium-sized bowl, mix together:
1/4 cup canola oil
1 tsp vanilla
1/2 cup buttermilk
And then add the melted butter.
Combine the wet ingredients with the dry and mix just until incorporated. Add in 11/2 cups of berries such as cranberries (frozen or fresh) and any other fun things you like: pecan pieces, pumpkin seeds, etc. Spoon batter into 12 muffin cups (either lined or greased) and top with a sprinkling of coarse sugar (optional). Bake in a 350 degree F oven for 25 minutes. Try and let them cool for at least 15 minutes before attacking.