Pine Nut Muffins Recipes

CRANBERRY NUT MUFFINS

Steps:

• preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

CHEESY GARLIC BABKA MUFFINS

Steps:

• For the dough: Whisk together the warm milk, yeast and 2 teaspoons sugar in the bowl of a stand mixer fitted with a dough hook. Allow to sit until it begins to bubble, about 5 minutes. Turn the mixer to medium and add the salt and eggs. Mix until the eggs are incorporated. Add the remaining 1/4 cup sugar, then reduce the speed to low and add the flour in batches, allowing the flour to fully incorporate with the dough between additions. Continue to mix until well combined. Add the butter in small pieces, allowing each addition to become fully incorporated before adding more. Turn the mixer to medium and let the mixer knead the dough for 10 minutes. Spray a large bowl with cooking spray. Place the dough in the bowl, cover with a towel or plastic wrap and allow to rise until it has doubled in size, about 1 hour.
• For the filling: Spray a 12-cup muffin tin and set aside. Turn the dough onto a floured surface and use a rolling pin to roll it out into a 12-by-18-inch rectangle. Brush the olive oil over the dough and sprinkle with the chile flakes, garlic, Gruyere, pine nuts and oregano. Starting from the longer side, roll the dough up tightly, similar to how you make a cinnamon roll, and pinch the edges to seal, placing it seam-side down. You should have an 18-inch log. Cut into 24 slices, then smush two slices into each muffin cup, cut-side up and overlapping. (This whole process is a little messy and rustic but when they bake and rise they will look beautiful.) Cover with a kitchen towel and set aside for 30 minutes.
• To finish: Preheat the oven to 375 degrees F.
• Beat the egg together in a small bowl with 1 tablespoon water. Brush the tops of the muffins with the egg wash and sprinkle with flaky salt, pepper and Parmesan. Bake until puffed and golden, 15 to 20 minutes. Allow the muffins to cool slightly, then use a sharp paring knife to run around the edges to release them from the tin.

PINE NUT MUFFINS

Steps:

• Position the oven rack in the center position and preheat the oven to 400°F Prepare the muffin pans by spraying the cups and their rims with nonstick spray, or by placing the paper cups inside. If using silicon muffin pans, spray as directed and place on a cookie sheet.
• Place the pine nuts on a baking sheet and bake for 6 minutes, stirring occasionally, until lightly brown and fragrant. Transfer the nuts to a large plate and cool for 10 minutes. Leave the oven on and at the same temperature.
• Pour 1/3 cup of the toasted nuts into a food processor, a mini food processor, or a blender; pulse 5 or 6 times until the nuts are finely ground. *Be careful not to grind them to a paste.* Transfer the ground nuts to a medium bowl. Stir in the flour, sugar, baking powder, salt and the remaining pine nuts until well combined.
• Whisk the eggs and ricotta in a large bowl, then whisk in the milk, oil and vanilla until smooth. Use a wooden spoon to stir in the prepared flour mixture until moistened. Make sure the pine nuts are evenly distributed in the batter, but do not over mix.
• Fill the prepared tins three-quarters full. Save the leftover batter for a second baking. Bake for 22 minutes, or until the muffins are pale brown with rounded, cracked tops. A toothpick inserted into one of the muffins should come out with a few moist crumbs attached.
• Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release and remove it from the pan. Cool them for 5 minnutes more before serving. If storing or freezing the muffins, cool completely before putting into air tight containers or freezer bags. These muffins will stay fresh for up to 24 hours at room temperature or up to 1 month in the freezer.