I aspire to be a baker extraordinaire. I scoff at all-purpose flour, trying to morph into cakes as well as levened loaves. No, my pantry overflows with bags of bread flour, cake flour, self-rising flour, pastry flour and whole wheat varieties. I have learned that the correct flour makes an enormous difference in the texture and taste of my home-baked goods.
I have also learned the importance of a superior recipe. Baking is a precise science, unlike cooking stir-fries and meaty stews where improvisation often yields delicious results.
Over the last several months, I’ve been in search of the perfect muffin. I wanted the cake to be fluffy, almost like a birthday cupcake. It should also be moist without being greasy. And sweet—but not overly so.
Time and time again I’ve turned to the Barefoot Contessa for recipes, first lured by a potato, tomato and zucchini tian that has become a family favorite. Why did I wait so long to bake with her? I do not know. Jim Dodge didn’t wow me. Bernard Clayton let me down. Even America’s Test Kitchen tested poorly in my household.
Ina Garten’s recipe for sour cream coffee cake is a baker’s dream come true. She strikes the perfect balance between sweetness and texture, with a flavorful cake that does not sink to the bottom of your stomach like a rock. And the recipe makes wonderful muffins if you bake them for approximately 25 to 30 minutes instead of the 50 minutes recommended for the ring cake.
Laura said,
February 15, 2008 at 6:44 pm
That is so funny! I spent most of last year on a quest for the perfect muffin recipie also. Of course, my specifications were a bit different. I wanted it to be easy to prepare, have lots of whole grains and fruit or veggies in it, not too much sugar, and (here’s the kicker…
be something that my super picky four-year-old daughter would eat. She can taste a whole grain coming at her and politley says no thank you. Finally, I found a simple recipie for oatmeal muffins, and then I started playing with it. After months of experimentation, I have the perfect mix of ingredients. I am happy with the nutrtion that it contains and my daughter will actually eat it. What a tremendous joy to know how to make the perfect muffin!