Yesterday I looked in my fridge and saw a little less than a cup of fruit sauce leftover from a waffle indulgence during Cait and iPM’s visit, a can of defrosted concentrated orange juice that I had never gotten around to making up, and about two cups of buttermilk, which was set to expire the following day.
If I’ve learned anything from my baking idol Ovenhaven over at Epicurean Escapism, it’s that the key to baking a good muffin is not to overmix your ingredients. This is why I now mix my muffins by hand, and not with a hand mixer or stand mixer. From my own experience I’ve also learned that if you’re adding a lot of liquid, you need to compensate with extra dry ingredients. So this particular recipe I had to do some thinking and some mental calculations first.
The fruit sauce plus the concentrated orange juice came out to about two cups, so that meant I had to double the recipe. In a weird way this meant that I came out with 36 regular sized muffins and another 12 mini-muffins. So be it.
Anyway, here goes.
In a large bowl, whisk together a little over 4 cups all-purpose flour, 2 tablespoons baking powder, 1 teaspoon baking soda, and a pinch each of cinnamon and nutmeg. The baking powder will counterbalance some of the acidity in the buttermilk.
This one is weirdly bubbly and gross, but smelled good.
Pour your wet ingredients over your dry ingredients and mix just until the dry ingredients are all moistened. Don’t fret if you see one or two tiny spots of unmixed flour. Err on the side of mixing it too little. Mixing it too much will result in flat, tough muffins.
I couldn’t wait for it to cool before trying one. Totally worth a burnt tongue.