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Tangy Partridgeberry & Smoked Chipotle Muffins
Prep: 20 minutes
Cook: 20 minutes
Servings: 12
Forest Floor Fire
Partridgeberries, known for their bright, acidic bite, are the star of this muffin. Found carpeting the forest floors of Newfoundland and Labrador, their tartness is the perfect foil for the smoldering, medium heat of chipotle chili. A crunchy brown sugar and oat crumble on top adds sweetness and texture, creating a sophisticated muffin with layers of flavor.
Materials
- For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp chipotle powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup melted butter
- 1 cup fresh or frozen partridgeberries (lingonberries)
- For the Crumble:
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/4 cup rolled oats
- 1/4 cup cold butter, cubed
Preparation
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin.
- First, make the crumble: In a small bowl, combine the flour, brown sugar, and oats. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
- In a large bowl, whisk together the 2 cups of flour, granulated sugar, baking powder, chipotle powder, smoked paprika, and salt.
- In another bowl, beat the egg lightly, then whisk in the buttermilk and melted butter.
- Pour the wet mixture into the dry ingredients and stir only until moistened. Gently fold in the partridgeberries.
- cooking_steps
Cooking
- Divide the batter evenly among the muffin cups.
- Sprinkle the prepared crumble mixture generously over the top of each muffin.
- Bake for 18-20 minutes, or until golden and a toothpick comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack.
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