Blueberry-Almond Muffins
- ½ cup (3 ounces) whole unblanched almonds
- ¾ cup granulated sugar
- 1 stick plus 2 tablespoons (5 ounces) unsalted butter, chilled and cut into 1-inch cubes
- 1 tablespoon finely chopped orange zest (about half of an orange)
- 1 tablespoon plus 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 3 extra-large eggs, lightly beaten
- 1½ cups buttermilk
- 3 cups unbleached pastry flour or unbleached all-purpose flour
- 2 cups blueberries or 1 to 1½ cups chopped strawberries, nectarines, peaches, or pears (½-inch chunks)
- 1 tablespoon egg white (½ extra-large egg white)
- 1 tablespoon granulated sugar
- Pinch of ground cinnamon
- A few gratings of fresh nutmeg
- ½ cup plus 2 tablespoons (about 2 ounces) sliced unblanched almonds
- Produce
- Blueberries or (2 cups)
- Unblanched almonds, whole (1/2 cup)
- Unblanched almonds (5/8 cup)
- Cooking & Baking
- Baking powder (1 1/3 tablespoon)
- Baking soda (3/4 teaspoon)
- Cinnamon, ground (1 Pinch)
- Granulated sugar (13/16 cup)
- Kosher salt (1/2 teaspoon)
- Nutmeg, fresh (3 gratings)
- Pastry flour or unbleached all-purpose flour, unbleached (3 cups)
- Dairy
- Buttermilk (1 1/2 cups)
- Refrigerated
- Egg white (1 tablespoon)
- Eggs, large (3)
- Other
- 1 tablespoon finely chopped orange zest (about half of an orange)
- 1 stick plus 2 tablespoons (5 ounces) unsalted butter, chilled and cut into 1-inch cubes
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published July 22, 2012 (7 months ago).
31 people saved this recipe.
