Technically, you can stretch this recipe out to twelve muffins, but then you don’t get that really nice muffin top (the only kind of muffin top you actually want). So go ahead and fill them up more for that extra wonderful top.
There was a big trend for cupcakes. There was a trend for macarons. I think muffins are bound for a comeback. They’re easy to make. They’re great in the morning for breakfast. They’re great in the afternoon with a cup of coffee. You can add just about anything to them. If you add in enough oats and bran, you can trick yourself into thinking they’re healthy. Muffins. The next big thing.
I whipped up these muffins one morning when we had friends stay over. Everyone else was sleep. I was awake and had the baking urge. I looked around to see what was available to me. I wasn’t about to get out of my warm fleece pjs and head out into the cold for milk. So instead I used apple cider—a regular staple in my Autumn pantry. Other than wrestling out some poorly placed mixing bowls, this is a quiet recipe to make, perfect when you don’t want to disturb sleeping guests.
If you’ve seen the Ginger & Rosemary Spiced Poached Pears recipe, use that poaching liquid instead of the plain ol’ apple cider.