This week’s Tuesdays with Dorie recipe is for Buttermilk Crumb Muffins. Alisa of Easier than Pie is this week’s host and you can get the recipe for these muffins by visiting her blog. I think these muffins have endless possible variations, although I stuck to the recipe completely. You’ll certainly want to check out the Tuesdays with Dorie site to see all of the links left by the Tuesdays with Dorie bakers.
It seems like all of the TWD recipes lately have been very labor intensive, and I am so glad that this recipe was simple. I just don’t always have an entire day to devote to making a recipe. I guess I wish I had that much time, but I don’t! This recipe just takes a couple of minutes to put together and bakes up quickly, so I was so happy. I used the food processor to cut in the shortening, that just saves time. I don’t think that I have ever cut in shortening before, or it’s been a long time since I have. This is a very old-fashioned recipe, so I guess shortening is more old-fashioned than butter? I don’t know.
I bought actual buttermilk to make these, rather than using soured milk, but other than that it takes ingredients that you probably have on hand. Now I have to find recipes to use up buttermilk! I thought about adding something to these, as they seem so plain, but I wanted to try then just as they are. I really liked them just the way they are, they are sweet and have a nice crunch from the crumb topping. These muffins are proof that less is more, and you don’t really need to have a lot of ingredients to make an excellent treat!
Recipe from Baking with Julia by Dorie Greenspan, page 207