The other day, while shopping at a major discount store for groceries, my 3-year-old son threw a colossal tantrum when I refused to buy a tub-o-mini-muffins. After some discussion that involved me asking whether he really knew his mother at all, we decided that muffin making might do us both good. I let him pick the flavor.
While I believe the discount tub was poppy-seed, he chose raspberry, my favorite fruit. I can’t argue with a boy who (eventually) aims to please.
I selected a sour cream recipe, the moisturizer of the baking world. This one is simple and paddle free. It just involves a lot of whisking followed by gentle folding. Sort of like the laundry.
Margin Notes: My out of the recipe box moment with these muffins was the topping. My paternal grandparents were Swedish and cardamom is a common Swedish baking spice. At Thanksgiving, I make a lovely fresh cranberry sauce with cardamom, orange and maple syrup. Inspired by that sauce, for these muffins, I started with a standard blueberry-type recipe and substituted frozen raspberries.
When the muffins were done and cooled, I dipped the tops in an orange glaze made with freshly ground cardamom, sugar and clementine zest (I thought it might be milder than orange zest). Immediately after glaze dipping, the muffins were dipped in a dry mixture of sugar and clementine zest. YUM!
One final note: When removing the muffins from the pan, I noticed some of the larger muffins didn’t brown as much as I’d like on the bottom. I turned them upside down on a metal cooling rack and placed the muffins and the rack back in a 350 degree oven for another 3 minutes or so. Viola! Perfectly browned muffins on all sides.