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Heritage Brown Sugar Muffins


This recipe is a nostalgic tribute to my mother. During my sophomore year, she would pick me up from 6:00 AM Bible study to drive my classmates and me to school. She never let us go hungry, often arriving with these muffins tucked into a wooden bowl and wrapped in cloth to keep them warm. While they may not be a 'health food,' they are certainly good for the soul.

Ingredients

  • All-Purpose Flour: 1 cup

  • Whole Wheat Flour: 7/8 cup

  • Brown Sugar: 1 cup (measured loosely, not packed)

  • Baking Soda: 1 tsp

  • Fine Sea Salt: 1/2 tsp

  • Whole Milk: 1 cup

  • Egg: 1 large, room temperature

  • Unsalted Butter: 1/2 cup, melted and slightly cooled

Preparation

  1. Preheat & Prep: Preheat your oven to 375°F (190°C).

  2. Whisk Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, whole wheat flour, baking soda, and salt. Whisk in the loose brown sugar.

  3. Combine Wet Ingredients: In a separate measuring pitcher, whisk the milk, melted butter, and egg.

  4. The "Lumpy" Method: Pour the wet mixture into the dry ingredients. Using a fork, gently fold the mixture together until just incorporated. Do not overmix; the secret to the perfect crumb is a lumpy, slightly under-mixed batter.

  5. Portion: Evenly distribute the batter among the 12 muffin cavities. (I over filled them and only got 11 lol)

  6. Bake: Bake for 15 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached.

Chef’s Notes

  • Flour Substitutions: For a lighter texture, you may substitute the whole wheat flour for an additional cup of all-purpose flour.

  • Variations:

    • Mini Muffins: Bake at 400°F for 5–8 minutes.

    • Jumbo Muffins: Bake at 325°F for approximately 30 minutes.

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