[1 - 1] hey what's up today i'm going to show
[1 - 3] you guys how to make three different
[3 - 5] types of a super moist large format
[5 - 7] muffin at home so the next time you want
[7 - 9] to roll out of bed on a saturday and
[9 - 11] make yourself dessert for breakfast
[11 - 13] you're covered first muffin the classic
[13 - 15] blueberry it's sweet it's tart it's
[15 - 18] fruity and all around just my favorite
[18 - 20] muffin the process for all these muffins
[20 - 21] is going to be super simple by the way
[21 - 23] we just need two bowls one for wet and
[23 - 26] one for dry into the wet bowl goes 210
[26 - 29] grams of sugar 2 large eggs 2 egg yolks
[29 - 31] because if we had too much white in here
[31 - 32] things would be just a little bit too
[32 - 34] firm that extra protein tends to get
[34 - 36] into the way of luxury next i'm gonna
[36 - 38] grab my whisk and stir the sugar and
[38 - 39] eggs up to combine stirring these two
[39 - 41] together right now helps them both
[41 - 43] incorporate easier into the other wet
[43 - 45] stuff speaking of which 225 grams of
[46 - 47] full fat sour cream goes in next
[47 - 49] followed by 150 grams of buttermilk
[49 - 51] three grams of vanilla extract 50 grams
[51 - 53] of neutral oil i'm using a light colored
[53 - 55] olive oil followed by 50 grams of melted
[55 - 56] butter that has been cooled down from
[56 - 58] here i'm gonna grab my whisk and stir
[58 - 59] everything up until it's well combined
[59 - 60] and i'll mention that this blueberry
[60 - 62] muffin is the only muffin in this video
[62 - 64] with butter in it generally speaking
[64 - 66] using oil is gonna lead to a moister
[66 - 68] muffin overall and that's what we want
[68 - 70] but blueberry with all oil really lacked
[70 - 72] a certain amount of depth of flavor that
[72 - 73] i feel butter brought so i went with a
[74 - 75] 50 50 blend of butter to oil once all
[76 - 77] the wet ingredients are stirred up i'm
[77 - 78] going to set that aside and then grab my
[78 - 80] second bowl and into that measure 375
[80 - 82] grams of all-purpose flour 8 grams of
[82 - 84] salt 12 grams of baking powder and 4
[84 - 85] grams of baking soda from there i'm
[85 - 87] going to whisk up the dry ingredients to
[87 - 89] combine and then i'm going to drop in
[89 - 90] all of the wet i want to mention that
[90 - 92] all of the muffins in this video are
[92 - 94] going to follow a very similar process
[94 - 95] and formula and that's because i wanted
[95 - 97] to keep things super simple and avoid
[97 - 99] using a stand mixer if you've got two
[99 - 101] bowls you can make all of the muffins in
[101 - 102] this video once the wet ingredients are
[102 - 104] on top of the dry in goes 280 grams of
[104 - 106] fresh blueberries but frozen blueberries
[106 - 108] will work here almost exactly the same
[108 - 109] and if that's what you have let it rip
[110 - 111] now with rubber spatula i'm going to
[111 - 112] fold everything together to fully
[112 - 114] hydrate the dry ingredients and the goal
[114 - 116] here is to do that the minimum number of
[116 - 118] times if we overwork the gluten we're
[118 - 120] going to have a tough muffin with no
[120 - 122] luxury so try not to stir this more than
[122 - 124] say 20 times total once everything's all
[124 - 126] stirred up and looking fully hydrated
[126 - 127] like this now it's time to talk about
[127 - 129] what to bake these muffins in of course
[129 - 131] there's the classic 12-count muffin pan
[131 - 132] that i think most of you guys probably
[132 - 134] have at home and yes this recipe will
[134 - 136] make exactly 12 muffins when you scale
[136 - 139] it out to about 110 grams but that's not
[140 - 142] jumbo bro so i'm not gonna use it i've
[142 - 144] also got this silicone muffin pan that i
[144 - 146] got online because it was labeled
[146 - 149] perfect for jumbo muffins and it sucks
[149 - 151] the silicone is not a good conductor of
[151 - 153] heat and this leads to soft spots and
[153 - 154] under baked muffins this one is not an
[154 - 157] option i really prefer this deeper one
[157 - 159] this pan gave me that bakery quality
[159 - 161] look that i really wanted so i decided
[161 - 163] to go with it for the video these are
[163 - 164] gonna get lined with these little
[164 - 166] rosette paper that also contribute to
[166 - 168] that pro bakery look and if you want
[168 - 169] this pan and these muffin papers i will
[169 - 171] link them in the description below once
[171 - 172] these are all situated into the pan
[172 - 174] we're going to grab some pan spray and
[174 - 175] hit each paper with a little spray for
[175 - 177] good measure and now we're going to fill
[177 - 179] up each cup with about 225 grams of
[179 - 181] muffin mix personally i like to scale
[181 - 183] mine out exactly by zeroing out the
[183 - 185] batter bowl on my gram scale and then
[185 - 187] scooping it out till it reads negative
[187 - 189] 225 like this certainly you don't need
[189 - 191] to be a nerd about it like me you can
[191 - 193] just eyeball it i've designed all three
[193 - 195] of these recipes to be six muffins at
[195 - 197] about 225 grams each so it should work
[198 - 199] out naturally once that pan's all filled
[199 - 201] up with lemon batter we're gonna top
[201 - 203] each muffin with a very generous pinch
[203 - 204] of lemon sugar for that i took 100 grams
[204 - 207] of sugar in the raw and added two lemons
[207 - 209] worth of zest i got all that zest from
[209 - 210] my microplane of course and then i
[210 - 212] stirred everything together each muffin
[212 - 213] is gonna get about a solid tablespoon of
[213 - 215] that on top because it's gonna bring a
[215 - 217] very nice aromatic crunch to the top
[217 - 219] side of these muffins once those are all
[219 - 220] topped up i'm gonna load these into an
[220 - 223] oven that i preheated to 350f or 176c
[223 - 226] and baked them for 30 to 32 minutes i
[226 - 227] tried just about every temperature
[227 - 231] between 350 and 425 f to see if i could
[231 - 233] get a higher rise on these muffin tops
[233 - 234] and it turns out every temperature above
[234 - 237] 350f led to dry muffins while these
[237 - 238] finish baking i want to take a quick
[238 - 240] second to thank the sponsor of this
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[244 - 246] curious people that either want to learn
[246 - 248] something new or maybe want to go deeper
[248 - 250] with the skill that they already have
[250 - 252] one of the things i really like about
[252 - 253] skillshare is that you can really just
[253 - 255] follow your curiosity kind of like i
[255 - 258] would with youtube videos except for on
[258 - 260] skillshare there's no ads or crazy
[260 - 262] clickbait it's all just based around me
[262 - 264] learning cool stuff i honestly wish i
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[298 - 299] thank you skillshare for sponsoring this
[299 - 301] video after 30 minutes in the oven we're
[301 - 303] gonna pull these out and take a look as
[303 - 305] you can see we've got a nice round
[305 - 307] muffin top and all that coarse lemon
[307 - 309] sugar has now turned into a really nice
[309 - 311] crust from here we still have to test to
[311 - 313] see if these muffins are done and for
[313 - 315] that i'm gonna use a cake tester put it
[315 - 317] in all the way down through the center
[317 - 319] and when i pull it out it's clean and
[319 - 320] that means we're good to go the last
[320 - 322] step here is to pop these out of this
[322 - 324] hot metal pan right away to stop any
[324 - 326] carryover cooking that might dry these
[326 - 328] out and when i cut into them you can see
[328 - 329] these look really dynamic and there is
[330 - 331] plenty of contrast between the jammy
[331 - 333] blueberry spots and the background of
[334 - 338] moist vanilla muffin
[340 - 340] this is everything that you could want
[340 - 341] in a blueberry muffin essentially it's
[342 - 344] super moist but it's not cake it's
[344 - 345] definitely just a little bit different
[345 - 346] there's some nice acidity from the
[346 - 348] blueberries there is a little bit of
[348 - 349] sweetness but it's totally balanced by
[350 - 353] the acidity from the sour cream and yeah
[358 - 358] but that's not all the next muffin is
[358 - 360] indulgent and barely allowable as
[360 - 363] breakfast the double chocolate muffin
[363 - 364] for that we're back at the medium bowl
[364 - 366] and into that i'm gonna measure out the
[366 - 368] wet ingredients in goes two whole large
[368 - 371] eggs two egg yolks those come out a lot
[371 - 372] easier when they're not broken by the
[372 - 375] way and then 300 grams of sugar that
[375 - 377] gets whisked up and then in goes 100
[377 - 379] grams of oil 100 grams of buttermilk 340
[379 - 381] grams of sour cream and four grams of
[381 - 383] vanilla extract all the wet ingredients
[383 - 384] are gonna get whisked up real quick to
[384 - 386] combine and then i'm gonna set that
[386 - 388] aside to get the dry measured out into
[388 - 390] that bowl goes 340 grams of all-purpose
[390 - 392] flour 8 grams of salt 12 grams of baking
[392 - 394] powder and 4 grams of baking soda we'll
[394 - 396] whisk that to combine and then the wet
[396 - 399] ingredients go on top and oh yeah 50
[399 - 400] grams of cocoa powder i was kind of
[400 - 402] distracted when adding the dry
[402 - 403] ingredients looking at my camera's
[403 - 404] little flippy screen but coco really
[404 - 406] needs to get stirred up with the dry
[406 - 408] ingredients and we will see why later on
[408 - 410] on top of the cocoa comes 110 grams of
[410 - 412] chopped dark-ish baking chocolate this
[412 - 415] stuff is 70 cacao this is the same stuff
[415 - 416] i like to use for my chocolate chip
[416 - 418] cookies but chocolate chips or chocolate
[418 - 420] chunks will also work here really well
[420 - 421] once this stuff is roughly chopped up
[421 - 423] into let's say quarter inch to half inch
[423 - 425] size chunks now it's ready for the
[425 - 426] batter and just like with the
[426 - 428] blueberries we're gonna use rubber
[428 - 430] spatula to fold everything together
[430 - 432] until there are no dry spots like this
[432 - 434] from there we're gonna scoop a rough 225
[434 - 436] grams into each little pan sprayed
[436 - 438] muffin wrapper and then top each muffin
[438 - 440] with a strong pinch of chopped chocolate
[440 - 441] once we're covered i'm going to load
[441 - 444] this into a 350f 176c oven and bake it
[444 - 447] for 30 to 32 minutes now cut all that
[447 - 449] fun time-lapse footage of these muffins
[449 - 451] doming up hard in the oven that looks
[451 - 453] fun 30 minutes later we're going to pull
[453 - 455] these out and check them for doneness
[455 - 457] the cake tester goes in and it comes out
[457 - 459] clean these are all the way baked now
[459 - 460] i'm going to move these over to a wire
[460 - 461] rack so they don't continue to carry
[462 - 463] over cook and once they've cooled down
[464 - 465] and i cut into them you can see they
[465 - 467] look really dope but since we didn't mix
[467 - 469] the cocoa in with the flower earlier
[469 - 471] there are a few spots where that white
[471 - 472] flower does show through again there's
[472 - 474] going to be no impact on quality or
[474 - 476] edibility here it's just a valuable
[476 - 478] lesson in terms of aesthetics you gotta
[478 - 480] mix your cocoa with your flour overall
[480 - 482] i'm so proud of this result it took me a
[482 - 484] lot of tries to get to something so
[484 - 486] moist and delicious let's taste it real
[491 - 491] this is quite fudgy essentially it's
[492 - 493] chocolate cake let's be honest you can
[493 - 494] hear it in the back of my throat it
[494 - 496] sounds like chocolate cake like that's
[498 - 501] the it's dark very rich but not overly sweet
[501 - 503] it's dark very rich but not overly sweet that's what makes this a muffin and not
[503 - 504] a cake i think it's perfectly in balance
[504 - 506] again that sour cream brings tons of fat
[506 - 509] to the table so it's very luxurious and
[509 - 510] very moist which is exactly what you
[510 - 512] want from a chocolate muffin let's make
[514 - 516] let's do it this time another classic
[516 - 519] banana walnut back to the bowl two eggs
[519 - 521] go in two yolks go in scrape out the
[521 - 524] yolks if they broke dang it then 210
[524 - 527] grams of dark brown sugar version 1.0
[527 - 529] and 2.0 had white sugar and it just
[529 - 530] didn't have the depth of flavor that i
[530 - 532] needed to carry a muffin like this the
[532 - 534] whisk goes in to stir together the sugar
[534 - 535] and the eggs and then i'm going to
[535 - 537] measure in 40 grams of molasses that's
[537 - 539] going to double down on that moody vibe
[539 - 541] we're going for with the brown sugar 100
[541 - 543] grams of oil 100 grams of buttermilk 280
[543 - 545] grams of sour cream 4 grams of vanilla
[545 - 548] extract 260 grams or roughly two whole
[548 - 550] large bananas that i've mashed up i
[550 - 552] think it's obvious but i want to mention
[552 - 554] use a very very ripe banana here these
[554 - 556] were aged at least five to six days in
[556 - 558] my pantry they've got nice black spots
[558 - 560] on them and that's crucial for success
[560 - 561] once all the wets are in the bowl we're
[561 - 563] going to come back and whisk that all up
[563 - 564] to combine you'll see it looks really
[564 - 567] pretty at first and then it looks very
[568 - 569] brown next up the dry ingredients these are
[569 - 571] next up the dry ingredients these are going to be the exact same as they were
[571 - 573] for the chocolate muffin 340 all-purpose
[573 - 576] flour 8 salt 12 powder for soda i'm also
[576 - 578] gonna add in 110 grams of toasted
[578 - 580] walnuts here i really wouldn't recommend
[580 - 583] putting raw nuts into any baked good
[583 - 585] basically a raw nut is really only gonna
[585 - 587] bring texture toasting brings a lot more
[587 - 589] depth of flavor i toasted these walnuts
[590 - 593] at 350f 176c for about 15 minutes until
[593 - 595] they were light golden brown all the way
[595 - 597] through and evenly toasted in they go
[597 - 599] now whisk the dry up to combine and then
[599 - 602] pour in the brown and fold everything up
[602 - 603] as it comes together i want to take a
[603 - 605] real quick second to pay homage to the
[605 - 607] actual hero of these muffins and that's
[607 - 610] sour cream initially all of the non-egg
[610 - 612] moisture in these muffins was buttermilk
[612 - 613] and i did a few rounds of tests and
[613 - 616] those muffins were really just okay all
[616 - 617] the added fat from that sour cream
[617 - 619] brings so much more moisture to these
[619 - 621] muffins and it also makes the batter
[621 - 622] just a little bit thicker and as a
[622 - 624] result the muffins tend to rise higher
[624 - 627] in the oven it's a win-win once that's
[627 - 628] all stirred up to combine you know
[628 - 630] what's coming next we're gonna paper the
[630 - 632] pan spray those papes and then drop in
[632 - 635] 225 grams ish of batter into each hole
[635 - 636] then we're going to top these muffins
[636 - 638] with just a little flourish of toasty
[638 - 640] walnuts on top for looks then i'm going
[640 - 643] to load them into a 350f 176c oven and
[643 - 645] bake them for 30 minutes after 30
[645 - 646] minutes in the oven we're gonna pull
[646 - 648] these out and check them for doneness
[648 - 650] the cake tester goes in and they're done
[650 - 653] the banana nut is one of my all-time
[653 - 654] favorite baked goods but the tricky part
[654 - 656] here is always threading the needle on
[656 - 658] sweetness when you put fruit into a
[658 - 660] bread like this you can really end up
[660 - 661] with something kind of syrupy and
[661 - 663] exhaustingly sweet to eat i think the
[664 - 666] combo of molasses and brown sugar in
[666 - 668] contrast with a bunch of sour cream
[668 - 669] really gives us the balance that we're
[669 - 671] looking for this looks great let's give
[677 - 677] this is an absolute delight there is a
[677 - 679] bunch of texture in here from all those
[679 - 682] walnuts it's a super banana e and lauren
[682 - 684] doesn't want me to say moist anymore in
[684 - 687] this video but check it out it is moist
[687 - 690] as hell guess what i know what you're
[692 - 694] brian you covered it all what other
[694 - 696] muffins could we possibly look at well
[696 - 699] great question uh it's fall and now i
[699 - 701] want to show you how to make this muffin
[701 - 704] banana nut into yet another delicious
[704 - 707] muffin the pumpkin spice nut muffin
[707 - 709] i'm a nut for nuts the formula here is
[709 - 711] exactly the same as the banana muffin
[711 - 712] except for that instead of molasses
[712 - 714] we're using 40 grams of maple syrup and
[714 - 716] instead of banana we're using pumpkin
[716 - 719] well roasted butternut squash to be
[719 - 721] exact i cut the squash in half seeded it
[721 - 723] out and then baked it in the oven 350f
[723 - 725] for 30 to 40 minutes until it was roasty
[725 - 727] and fully tender after it cooled off we
[727 - 729] came back and shredded out all that
[729 - 731] flesh this is pretty much an analog for
[731 - 733] the stuff that comes in the can most of
[733 - 735] that stuff is made from butternut it
[735 - 737] turns out also i snuck in five grams of
[737 - 739] pumpkin spice into the mix here and
[739 - 741] replaced the toasted walnuts with an
[741 - 743] equal amount of toasted pecans i'm gonna
[743 - 745] stir everything up until it's a gloppy
[745 - 747] orangish brown loaded into the pan and
[747 - 749] then load that into the oven for 30
[749 - 752] minutes and you guys tis the season for
[752 - 754] pump spice don't deny yourself any
[754 - 757] opportunity for shallow seasonal
[758 - 760] nostalgia in all seriousness though i spent a lot
[760 - 762] in all seriousness though i spent a lot of time developing these muffin formulas
[762 - 763] and i really hope you guys put them to
[763 - 766] good use a moist large decadent muffin
[766 - 768] like this is an absurd but really
[768 - 770] delicious way to start your day
[770 - 772] especially when you have a seasonally
[772 - 774] appropriate latte in hand
[774 - 778] let's eat this thing