Monday, November 5, 2012

Buttermilk Crumb Muffins - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 20th Installment.  The recipe is Buttermilk Crumb Muffins
So many things I could say...
  • "Crumb" is right!
  • All that shortening, and they still wouldn't come out of the pan!
When I saw the description "flat topped muffin", I was a bit leery - often that means a wet batter than makes a muffin that won't release from the pan.  I really DID grease the pan, and followed the recipe to the letter (made a half recipe, but otherwise, did exactly what it said).  For the half recipe, I used one regular-sized 6 muffin pan, and another 6 muffin pan with small wells.

I started off optimistically - a recipe by Marion Cunningham, written and edited by Julia and Dorie - how could it go wrong?  I added some additional nutmeg (any baker who hasn't tried using fresh nutmeg should definitely give it a try - it is wonderfully fragrant).

The first sign of trouble was the fact that each muffin  was flat, except for a dent in the center, when they came out of the oven.

The process of attempting to remove them from the pans turned ugly - not a single one came out without the bottom sticking to the pan, and needing to be pulled out separately, as in this photo:
Good thing I wasn't making these for company!
They were very tasty and well-liked by the crowd, but unless I get a sense of where this went wrong, I may not make this one again. I will be interested to read other people's experiences with this recipe.


  1. Kathleen, glad that you liked the way the Buttermilk Crumb Muffins tasted - they were fun to make but I used paper liners instead of greasing the muffin pan, that helped!

  2. You need to check out my muffins--they really look like the Grand Canyon! But the taste wasn't bad.
    I'm on my 4th try at proving I'm not a robot, wish me luck. Maybe I am a robot.

  3. I'm glad I used paper liners. So many others had your problem as well. Very strange isn't it.