Jordan Marsh Strawberry Muffins Recipes
JORDAN MARSH'S BLUEBERRY MUFFINS
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Categories breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams
SIMPLE BLUEBERRY MUFFINS
This recipe first appeared in The Times in a 1986 article by Nancy Harmon Jenkins that extolled the virtues, and the many delicious applications, of summer berries. There's nothing fancy about this muffin - it's mostly flour, eggs, butter and blueberries. But that's the beauty of it. It's the perfect sort of baking project to tackle on a lazy weekend morning. This recipe calls for blueberries, but feel free to substitute almost any ripe and sweet berry.
Provided by Nancy Harmon Jenkins
Categories breakfast, editors' pick, dessert, side dish
Time 45m
Yield 1 dozen muffins
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Grease 12 muffin cups with a little butter.
- Sift together flour, salt, baking powder and sugar.
- Combine eggs, milk and melted butter. Stir into dry ingredients just until moistened. Do not try to beat until smooth because the muffins will be tough and grainy.
- Sprinkle 3 tablespoons of flour over blueberries, and turn to coat well. Stir into batter, mixing just enough to combine.
- Fill muffin cups about two-thirds full.
- Bake 20 to 25 minutes, or until muffins are brown and pull away from the sides of the tin.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 162 milligrams, Sugar 6 grams, TransFat 0 grams
JORDAN MARSH STRAWBERRY MUFFINS
These muffins are fool proof! This really is the Jordan Marsh Store recipe that they served in their bakery. Sometimes, my store made special batches with strawberries instead of blueberries. Those were always my favorite... All ingredients should be at room temperature. This recipe is a breeze to cut in 1/2. To keep them from sticking, I make them in white paper cup cake holders and wipe the top of the muffin tin with canola oil. Oh, and if you make a half batch from a pound of berries, try my recipe #348144 with the leftover berries... Enjoy!
Provided by Karens Krazy Kitchen
Categories Breakfast
Time 50m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- Cream the butter and sugar, then add eggs, flour, baking powder, milk and mix well.
- Dredge berries in additional flour before adding to mixture to prevent them from sinking to the bottom (very important).
- Bake in a pre-heated oven at 350 for 30 minutes.
- Remove from the oven and sprinkle a little sugar on top.
Nutrition Facts : Calories 234.7, Fat 9.2, SaturatedFat 5.5, Cholesterol 57.5, Sodium 194.4, Carbohydrate 34.8, Fiber 0.9, Sugar 17.5, Protein 3.8
More about "jordan marsh strawberry muffins recipes"
ORIGINAL JORDAN MARSH BLUEBERRY MUFFINS RECIPE - YANKEE ...
From newengland.com
THE REAL JORDAN MARSH BLUEBERRY MUFFINS RECIPE - A …
From afamilyfeast.com
5/5 (12)Estimated Reading Time 6 minsAuthor Jan DisantoTotal Time 45 mins
- Spray the inside of a 12 cup muffin tin with pan spray (You will only be using 10 of the 12). Then, using vegetable shortening, liberally grease the top of the pan. Place muffin papers into the sprayed holes. Set the pan aside.
BEST BLUEBERRY MUFFINS RECIPE (JOHN MARSH!) - THROUGH HER ...
From throughherlookingglass.com
5/5 (1)Category MuffinsServings 12Total Time 55 mins
FAMOUS DEPARTMENT STORE BLUEBERRY MUFFINS | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (567)Total Time 38 minsServings 12Calories 260 per serving
- Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers., In a medium-sized bowl, beat together the butter and sugar until well combined., Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition., Beat in the baking powder, salt, and vanilla., Add the flour alternately with the milk, beating gently just to combine.
- Add the mashed and whole berries to the batter, stirring just to combine and distribute., Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here., Sprinkle about 1 teaspoon granulated sugar atop each muffin., Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean., Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.
JORDAN MARSH BLUEBERRY MUFFINS RECIPE — SALLY VARGAS ...
From sallypasleyvargas.com
Estimated Reading Time 2 mins
JORDAN MARSH BLUEBERRY MUFFINS RECIPE | OLD FARMER'S ALMANAC
From almanac.com
5/5 (1)Servings 12Cuisine Quickbreads, Coffee CakesCategory Breakfast & Brunches
A TASTE OF SUMMER: STRAWBERRY MUFFINS - CATHOLIC REVIEW
From catholicreview.org
Estimated Reading Time 1 min
JORDAN MARSH BLUEBERRY MUFFINS - RECIPE | COOKS.COM
From cooks.com
4.9/5 (50)
12 MUFFIN RECIPES | EASY AND DELICIOUS - NEW ENGLAND TODAY
JORDAN MARSH BLUEBERRY MUFFINS | RECIPE | JORDAN MARSH ...
From pinterest.com
JORDAN MARSH BLUEBERRY MUFFINS | RECIPE | MUFFIN RECIPES ...
From pinterest.ca
JORDAN MARSH STRAWBERRY MUFFINS RECIPE - WEBETUTORIAL
From webetutorial.com
ORIGINAL JORDAN MARSH BLUEBERRY MUFFINS RECIPE - FOOD NEWS
From foodnewsnews.com
JORDAN MARSH STRAWBERRY MUFFINS- TFRECIPES
From tfrecipes.com
JORDAN-MARSH STRAWBERRY MUFFINS | STRAWBERRY MUFFINS, FOOD ...
From pinterest.com
JORDAN MARSH MUFFINS RECIPES
From tfrecipes.com
MUFFIN RECIPES | MARTHA STEWART
From marthastewart.com
JORDAN MARSH’S BLUEBERRY MUFFINS RECIPE | RECIPE | MUFFIN ...
From pinterest.ca
JORDAN MARSH BLUEBERRY MUFFINS — PLATE & PENCIL
From plateandpencil.com
JORDAN MARSH MUFFINS - RECIPE | COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #breakfast #novelty
You'll also love